Characterization of the physical and phytochemical properties of optimally processed Chong-ak rice

This study aimed to determine the optimal cooking conditions for the preparation of Chong-ak rice using full factorial design and response surface methodology (RSM). Specifically, the optimization and validation of predicted models for desirable properties, as well as the characterization of the opt...

Popoln opis

Bibliografske podrobnosti

Glavni avtor:	Pomperada, Danica D. (Author)
Drugi avtorji:	Palomeno, Antonio (adviser.)
Format:	Thesis
Jezik:	English
Teme:	Rice > Philippines. Rice > Processing. Cooking (Rice) > Philippines. Optimization. Pigmented rice.
Online dostop:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.