Structural, Textural, and Thermal Properties
of Freeze-thawed Quick-frozen Cooked
Rice PSB Rc 18 (Oryza sativa L.)
Una Grace M. Dollete1,2* and Maria Patricia V. Azanza1
1Department of Food Science and Nutrition, College of Home Economics
University of the Philippines Diliman, Quezon City, Philippines
2Food Processing Division, Industrial Technology Development Institute
Department of Science and Technology, Bicutan, Taguig City
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Dollete UG, Azanza MP. 2020. Structural, Textural, and Thermal Properties of Freeze-thawed
Quick-frozen Cooked Rice PSB Rc 18 (Oryza sativa L.). Philipp J Sci 149(2): 279–284.
https://doi.org/10.56899/149.02.04
