PHUKASMAS, P.; SONGSERMPONG, S. INSTANT RICE PROCESS DEVELOPMENT: EFFECT OF RICE COOKING METHODS ON THE QUALITY OF JASMINE INSTANT RICE DRIED BY INDUSTRIAL MICROWAVE OVEN. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 9, n. 2, p. 330–334, 2019. DOI: 10.15414/jmbfs.2019.9.2.330-334. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8932. Acesso em: 29 sep. 2026.