Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
NSF. Colombo
Abstract
Description
Keywords
Food Science and Technology, Rice, Physicochemical properties, Rice noodles, Cooking quallity, Amylose, Amysograph viscosity, Textural quality, Sensory evaluation
Citation
Journal of the National Science Foundation of Sri Lanka39(1)pp.53-60