Lugue, R. D., & Pagulayan, J. M. D. 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.
Chicago Style (17th ed.) CitationLugue, Rafael D., and Jin Mark DG Pagulayan. 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.
MLA (9th ed.) CitationLugue, Rafael D., and Jin Mark DG Pagulayan. 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.
Warning: These citations may not always be 100% accurate.