Effect of Different Processing Methods on Resistant Starch Contents of Selected Rice Varieties

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dc.contributor.authorPrinthajini, P.
dc.contributor.authorArasaratnam, V.
dc.date.accessioned2022-09-26T05:04:13Z
dc.date.available2022-09-26T05:04:13Z
dc.date.issued2020
dc.identifier.citationProceedings of 6th International Conference on Dry Zone Agriculture (ICDA 2020)en_US
dc.identifier.urihttp://repo.lib.jfn.ac.lk/ujrr/handle/123456789/7146
dc.language.isoenen_US
dc.publisherFaculty of Agriculture, University of Jaffnaen_US
dc.subjectImproved rice varietiesen_US
dc.subjectResistant starchen_US
dc.subjectSri Lankan rice varietiesen_US
dc.subjectTraditional rice varietiesen_US
dc.titleEffect of Different Processing Methods on Resistant Starch Contents of Selected Rice Varietiesen_US
dc.typeResearch abstracten_US

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