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

Podrobná bibliografie
Hlavní autor:	Lugue, Rafael D. (Autor)
Další autoři:	Pagulayan, Jin Mark DG (adviser.)
Médium:	Diplomová práce
Jazyk:	English
Témata:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
On-line přístup:	Available for University of the Philippines Diliman via Digital Archives. Click here to access