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

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dc.contributor.authorDarandakumbura, H.D.K.en_US
dc.contributor.authorPrasantha, B.D.R.en_US
dc.contributor.authorWijesinghe, D.G.N.G.en_US
dc.date.accessioned2014-11-12T10:55:44Z
dc.date.available2014-11-12T10:55:44Z
dc.date.issued2013en_US
dc.identifier.citationTropical Agricultural Research, 24(4):p.317-324en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12491
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectOryza sativaen_US
dc.subjectRiceen_US
dc.subjectFood processingen_US
dc.subjectParboilingen_US
dc.subjectPolishingen_US
dc.subjectAmylose contenten_US
dc.titleEffect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varietiesen_US
dc.typeAen_US

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