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

Manylion Llyfryddiaeth
Prif Awdur:	Lugue, Rafael D. (Awdur)
Awduron Eraill:	Pagulayan, Jin Mark DG (adviser.)
Fformat:	Traethawd Ymchwil
Iaith:	English
Pynciau:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Mynediad Ar-lein:	Available for University of the Philippines Diliman via Digital Archives. Click here to access