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

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...

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Bibliografiske detaljer
Hovedforfatter: Pomperada, Danica D. (Author)
Andre forfattere: Palomeno, Antonio (adviser.)
Format: Thesis
Sprog:English
Fag:
Rice > Philippines.
Rice > Processing.
Cooking (Rice) > Philippines.
Optimization.
Pigmented rice.
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