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

Détails bibliographiques
Auteur principal:	Lugue, Rafael D. (Auteur)
Autres auteurs:	Pagulayan, Jin Mark DG (adviser.)
Format:	Thèse
Langue:	English
Sujets:	Rice. Dinorado. Freeze-thaw cycles. Microwave thawing. Textural properties. Physicochemical properties.
Accès en ligne:	Available for University of the Philippines Diliman via Digital Archives. Click here to access