A study on the changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methods

dc.contributor.author	Arasaratnam, V.
dc.contributor.author	Premachandran, P.
dc.date.accessioned	2022-11-08T06:15:21Z
dc.date.available	2022-11-08T06:15:21Z
dc.date.issued	2022
dc.identifier.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	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8412
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, University of Ruhuna	en_US
dc.subject	Amylose	en_US
dc.subject	Resistant starch	en_US
dc.subject	Rice	en_US
dc.subject	Sri Lankan rice varieties	en_US
dc.subject	Total starch	en_US
dc.title	A study on the changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methods	en_US
dc.type	Article	en_US