Effect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varieties

Thumbnail Image

Files

PGIATAR_24(4)-317.pdf (79.91 KB)

Date

2013

Authors

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

URI

https://dl.nsf.gov.lk/handle/1/12491

Collections

Tropical Agricultural Research

Endorsement

Review

Supplemented By

Referenced By