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. J microb biotech food sci [Internet]. 2019 Oct. 1 [cited 2026 Sep. 29];9(2):330-4. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8932