Effect of microwave thawing intensity on the textural and physicochemical properties of frozen cooked dinorado rice (Oryza sativa L.) subjected to multiple freeze-thaw cycles

Effect of microwave thawing intensity on the textural and physicochemical properties of frozen cooked dinorado rice (Oryza sativa L.) subjected to multiple freeze-thaw cycles

Opis bibliograficzny
1. autor: Lugue, Rafael D. (Autor)
Kolejni autorzy: Pagulayan, Jin Mark DG (adviser.)
Format: Praca dyplomowa
Język:English
Hasła przedmiotowe:
Rice.
Dinorado.
Freeze-thaw cycles.
Microwave thawing.
Textural properties.
Physicochemical properties.
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