A Study on Changes in Amylose And Resistant Starch Contents of Selected Rice Varieties by Traditional Cooking Methods

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dc.contributor.authorPremachandran, P.
dc.contributor.authorArasaratnam, V.
dc.date.accessioned2022-08-18T09:12:25Z
dc.date.available2022-08-18T09:12:25Z
dc.date.issued2022
dc.identifier.citationTropical Agricultural Research and Extension,25(1):p.46-58
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/25678
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectAmylose
dc.subjectResistant starch
dc.subjectRice
dc.subjectSri Lankan rice varieties
dc.subjectTotal starch
dc.titleA Study on Changes in Amylose And Resistant Starch Contents of Selected Rice Varieties by Traditional Cooking Methods

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