Cooking and eating traits of some Sri Lankan traditional rice varieties across Yala and Maha seasons

Files

PGIATAR-20-168.pdf (165.92 KB)

Date

Authors

Abeysekera, W.K.S.M.

Somasiri, H.P.P.S.

Premakumara, G.A.S.

Publisher

Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya

Keywords

Agriculture, Rice, Oryza sativa L., Traditional varieties, Cooking quality, Eating, Physico chemical parameters, Amylose content, Gel consistency, Selective breeding, Germplasms

Citation

Tropical Agricultural Research, 20:p.168-176

URI

https://dl.nsf.gov.lk/handle/1/12105

Collections

Tropical Agricultural Research