Darandakumbura, H.D.K.Prasantha, B.D.R.Wijesinghe, D.G.N.G.2014-11-122014-11-122013Tropical Agricultural Research, 24(4):p.317-324https://dl.nsf.gov.lk/handle/1/12491Food Science and TechnologyOryza sativaRiceFood processingParboilingPolishingAmylose contentEffect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varietiesA