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

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dc.contributor.authorFari, M.J.M.en_US
dc.contributor.authorrajapaksa, D.en_US
dc.contributor.authorRanaweera, K.K.D.S.en_US
dc.date.accessioned2012-06-27T06:21:59Z
dc.date.available2012-06-27T06:21:59Z
dc.date.issued2011en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka39(1)pp.53-60en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/9006
dc.publisherNSF. Colomboen_US
dc.subjectFood Science and Technologyen_US
dc.subjectRiceen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectRice noodlesen_US
dc.subjectCooking quallityen_US
dc.subjectAmyloseen_US
dc.subjectAmysograph viscosityen_US
dc.subjectTextural qualityen_US
dc.subjectSensory evaluationen_US
dc.titleQuality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristicsen_US
dc.typeArticleen_US

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