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

書目詳細資料
主要作者:	Lugue, Rafael D. (Author)
其他作者:	Pagulayan, Jin Mark DG (adviser.)
格式:	Thesis
語言:	English
主題:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
在線閱讀:	Available for University of the Philippines Diliman via Digital Archives. Click here to access