e-Repository
Postgraduate Institute of Agriculture, University of Peradeniya
The Postgraduate Institute of Agriculture(PGIA), Univesity of Peradeniya
Please use this identifier to cite or link to this item:
http://192.248.43.153/handle/1/2294| Title: | Effect of processing condition and polishing rate on apparent amylose content of some Sri Lankan rice varieties |
| Authors: | Darandakumbura, H.D.K. Prasantha, B.D.R. Wijesinghe, D.G.N.G. |
| Keywords: | Food Science and Technology Oryza sativa Rice Food processing Parboiling Polishing Amylose content |
| Issue Date: | 2013 |
| Publisher: | Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya |
| Citation: | Tropical Agricultural Research, 24(4):p.317-324 |
| URI: | http://192.248.43.153/handle/1/2294 |
| Appears in Collections: | Tropical Agricultural Research |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| PGIATAR_24(4)-317.pdf | 79.91 kB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.