Effect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varieties
Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Abstract
Description
Keywords
Food Science and Technology, Oryza sativa, Rice, Food processing, Parboiling, Polishing, Amylose content
Citation
Tropical Agricultural Research, 24(4):p.317-324