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

Detalhes bibliográficos
Autor principal: Lugue, Rafael D. (Author)
Outros Autores: Pagulayan, Jin Mark DG (adviser.)
Formato: Thesis
Idioma:English
Assuntos:
Rice.
Dinorado.
Freeze-thaw cycles.
Microwave thawing.
Textural properties.
Physicochemical properties.
Acesso em linha:Available for University of the Philippines Diliman via Digital Archives. Click here to access