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

Awanthi, M.G.G.Navaratne, S.B.Jinendra, B.M.S.Navaratne, C.M.2019-11-042019-11-042017Tropical Agricultural Research and Extension,20(1-2):p.45-51https://dl.nsf.gov.lk/handle/1/24741TemperatureMilling QualityPaddyStorageHead riceBroken riceEffect 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