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

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2022

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Faculty of Agriculture, University of Ruhuna

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Amylose, Resistant starch, Rice, Sri Lankan rice varieties, Total starch

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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

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http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8412

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Biochemistry

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