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

Bibliographic Details
Main Author:	Lugue, Rafael D. (Author)
Other Authors:	Pagulayan, Jin Mark DG (adviser.)
Format:	Thesis
Language:	English
Subjects:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access