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

Dades bibliogràfiques
Autor principal:	Lugue, Rafael D. (Autor)
Altres autors:	Pagulayan, Jin Mark DG (adviser.)
Format:	Thesis
Idioma:	English
Matèries:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Accés en línia:	Available for University of the Philippines Diliman via Digital Archives. Click here to access