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

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dc.contributor.authorArasaratnam, V.
dc.contributor.authorPremachandran, P.
dc.date.accessioned2022-11-08T06:15:21Z
dc.date.available2022-11-08T06:15:21Z
dc.date.issued2022
dc.identifier.citationPremachandran, 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.v25i1.5560en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8412
dc.language.isoenen_US
dc.publisherFaculty of Agriculture, University of Ruhunaen_US
dc.subjectAmyloseen_US
dc.subjectResistant starchen_US
dc.subjectRiceen_US
dc.subjectSri Lankan rice varietiesen_US
dc.subjectTotal starchen_US
dc.titleA study on the changes in amylose and resistant starch contents of selected rice varieties by traditional cooking methodsen_US
dc.typeArticleen_US

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