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

Dettagli Bibliografici
Autore principale:	Lugue, Rafael D. (Autore)
Altri autori:	Pagulayan, Jin Mark DG (adviser.)
Natura:	Tesi
Lingua:	English
Soggetti:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Accesso online:	Available for University of the Philippines Diliman via Digital Archives. Click here to access