Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics

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JNSF39_1_53.pdf (566.82 KB)

Date

2011

Authors

rajapaksa, D.

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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

URI

https://dl.nsf.gov.lk/handle/1/9006

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Journal of the National Science Foundation of Sri Lanka

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