Effect of storing time and temperature on milling quality of par-boiled and raw rice of an improved ivariety, at 362 and a traditional variety, Kuruluthuda

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dc.contributor.authorAwanthi, M.G.G.
dc.contributor.authorNavaratne, S.B.
dc.contributor.authorJinendra, B.M.S.
dc.contributor.authorNavaratne, C.M.
dc.date.accessioned2019-11-04T10:05:05Z
dc.date.available2019-11-04T10:05:05Z
dc.date.issued2017
dc.identifier.citationTropical Agricultural Research and Extension,20(1-2):p.45-51
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24741
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectTemperature
dc.subjectMilling Quality
dc.subjectPaddy
dc.subjectStorage
dc.subjectHead rice
dc.subjectBroken rice
dc.titleEffect of storing time and temperature on milling quality of par-boiled and raw rice of an improved ivariety, at 362 and a traditional variety, Kuruluthuda

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