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

Bibliografiske detaljer
Hovedforfatter:	Lugue, Rafael D. (Author)
Andre forfattere:	Pagulayan, Jin Mark DG (adviser.)
Format:	Thesis
Sprog:	English
Fag:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Online adgang:	Available for University of the Philippines Diliman via Digital Archives. Click here to access