Fari, M.J.M.rajapaksa, D.Ranaweera, K.K.D.S.2012-06-272012-06-272011Journal of the National Science Foundation of Sri Lanka39(1)pp.53-60https://dl.nsf.gov.lk/handle/1/9006Food Science and TechnologyRicePhysicochemical propertiesRice noodlesCooking quallityAmyloseAmysograph viscosityTextural qualitySensory evaluationQuality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristicsArticle