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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Dades bibliogràfiques

Autor principal:	Pomperada, Danica D. (Autor)
Altres autors:	Palomeno, Antonio (adviser.)
Format:	Thesis
Idioma:	English
Matèries:	Rice > Philippines. Rice > Processing. Cooking (Rice) > Philippines. Optimization. Pigmented rice.
Accés en línia:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.