Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics
dc.contributor.author | Fari, M.J.M. | en_US |
dc.contributor.author | rajapaksa, D. | en_US |
dc.contributor.author | Ranaweera, K.K.D.S. | en_US |
dc.date.accessioned | 2012-06-27T06:21:59Z | |
dc.date.available | 2012-06-27T06:21:59Z | |
dc.date.issued | 2011 | en_US |
dc.identifier.citation | Journal of the National Science Foundation of Sri Lanka39(1)pp.53-60 | en_US |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/9006 | |
dc.publisher | NSF. Colombo | en_US |
dc.subject | Food Science and Technology | en_US |
dc.subject | Rice | en_US |
dc.subject | Physicochemical properties | en_US |
dc.subject | Rice noodles | en_US |
dc.subject | Cooking quallity | en_US |
dc.subject | Amylose | en_US |
dc.subject | Amysograph viscosity | en_US |
dc.subject | Textural quality | en_US |
dc.subject | Sensory evaluation | en_US |
dc.title | Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics | en_US |
dc.type | Article | en_US |