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:
Mynediad Ar-lein:Available for University of the Philippines Diliman via Digital Archives. Click here to access