Please use this identifier to cite or link to this item:
http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8412| Title: | A study on the changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methods |
| Authors: | Arasaratnam, V. Premachandran, P. |
| Keywords: | Amylose;Resistant starch;Rice;Sri Lankan rice varieties;Total starch |
| Issue Date: | 2022 |
| Publisher: | Faculty of Agriculture, University of Ruhuna |
| Citation: | Premachandran, P. and Arasaratnam, V., 2022. A Study on Changes in Amylose And Resistant Starch Contents of Selected Rice Varieties by Traditional Cooking Methods. Tropical Agricultural Research and Extension, 25(1), pp.46–58. DOI: http://doi.org/10.4038/tare.v25i1.5560 |
| URI: | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8412 |
| Appears in Collections: | Biochemistry |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| A study on the changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methods.pdf | 463.53 kB | Adobe PDF | View/Open |
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