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

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dc.contributor.authorAbeysekera, W.K.S.M.en_US
dc.contributor.authorSomasiri, H.P.P.S.en_US
dc.contributor.authorPremakumara, G.A.S.en_US
dc.contributor.authorBentota, A.en_US
dc.contributor.authorRajapakse, D.en_US
dc.contributor.authorEdiriweera, N.en_US
dc.date.accessioned2014-11-12T10:54:38Z
dc.date.available2014-11-12T10:54:38Z
dc.date.issued2008en_US
dc.identifier.citationTropical Agricultural Research, 20:p.168-176en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12105
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectAgricultureen_US
dc.subjectRiceen_US
dc.subjectOryza sativa L.en_US
dc.subjectTraditional varietiesen_US
dc.subjectCooking qualityen_US
dc.subjectEatingen_US
dc.subjectPhysico chemical parametersen_US
dc.subjectAmylose contenten_US
dc.subjectGel consistencyen_US
dc.subjectSelective breedingen_US
dc.subjectGermplasmsen_US
dc.titleCooking and eating traits of some Sri Lankan traditional rice varieties across Yala and Maha seasonsen_US
dc.typeAen_US

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