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 - Lugue, Rafael D.; Pagulayan, Jin Mark DG. (Quezon City University of the Philippines Diliman, 2025)
n partial fulfillment for the Degree of Bachelor of Science in Food Technology
Thesis
Keywords: Rice; Dinorado; Freeze-thaw cycles; Microwave thawing; Textural properties; Physicochemical properties