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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/1908
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dc.contributor.authorAbeysekera, W.K.S.M.en_US
dc.contributor.authorSomasiri, H.P.P.S.en_US
dc.contributor.authorPremakumara, G.A.S.en_US
dc.contributor.authorBentota, A.en_US
dc.contributor.authorRajapakse, D.en_US
dc.contributor.authorEdiriweera, N.en_US
dc.date.accessioned2014-11-05T10:49:36Z-
dc.date.available2014-11-05T10:49:36Z-
dc.date.issued2008en_US
dc.identifier.citationTropical Agricultural Research, 20:p.168-176en_US
dc.identifier.urihttp://192.248.43.153/handle/1/1908-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectAgricultureen_US
dc.subjectRiceen_US
dc.subjectOryza sativa L.en_US
dc.subjectTraditional varietiesen_US
dc.subjectCooking qualityen_US
dc.subjectEatingen_US
dc.subjectPhysico chemical parametersen_US
dc.subjectAmylose contenten_US
dc.subjectGel consistencyen_US
dc.subjectSelective breedingen_US
dc.subjectGermplasmsen_US
dc.titleCooking and eating traits of some Sri Lankan traditional rice varieties across Yala and Maha seasonsen_US
dc.typeArticleen_US
Appears in Collections:Tropical Agricultural Research

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