Development of low amylose rice (Oryza sativa. L) variety at 309 for rice based confectionery production in Sri Lanka

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dc.contributor.authorKumara, K.H.C.H.
dc.contributor.authorPathinayake, B.D.
dc.contributor.authorSiriwardana, M.H.U.
dc.contributor.authorWithanawasam, D.M.
dc.contributor.authorHafeel, R.F.
dc.contributor.authorManamperi, N.P.
dc.date.accessioned2022-08-22T05:05:40Z
dc.date.available2022-08-22T05:05:40Z
dc.date.issued2022
dc.identifier.citationTropical Agricultural Research and Extension,25(2):p.195-199
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/25689
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectAmylose
dc.subjectGelatinization
dc.subjectRice
dc.subjectTexture
dc.subjectYield
dc.titleDevelopment of low amylose rice (Oryza sativa. L) variety at 309 for rice based confectionery production in Sri Lanka

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