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

Bibliographische Detailangaben
1. Verfasser: Lugue, Rafael D. (VerfasserIn)
Weitere Verfasser: Pagulayan, Jin Mark DG (adviser.)
Format: Abschlussarbeit
Sprache:English
Schlagworte:
Rice.
Dinorado.
Freeze-thaw cycles.
Microwave thawing.
Textural properties.
Physicochemical properties.
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