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

Detaylı Bibliyografya
Yazar:	Lugue, Rafael D. (Yazar)
Diğer Yazarlar:	Pagulayan, Jin Mark DG (adviser.)
Materyal Türü:	Tez
Dil:	İngilizce
Konular:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Online Erişim:	Available for University of the Philippines Diliman via Digital Archives. Click here to access