EFFECT OF PARBOILING ON PHYSICAL PROPERTIES, MILLING,  NUTRITIONAL, AND COOKING QUALITIES OF TRADITIONAL  RICE VARIETIES IN SRI LANKA

dc.contributor.author	Weerasinghe, W.M.T.M.
dc.contributor.author	Gunawardhana, C.R.
dc.contributor.author	Dissanayake, C.A.K.
dc.contributor.author	Chamara, H.K.B.S.
dc.contributor.author	Wasala, W.M.C.B.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.date.accessioned	2023-10-02T07:15:43Z
dc.date.available	2023-10-02T07:15:43Z
dc.date.issued	2022
dc.identifier.citation	Proceedings of the 14th Annual Research Symposium 2022	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/5870
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama	en_US
dc.subject	Amylose content	en_US
dc.subject	Head rice yield	en_US
dc.subject	Milling yield	en_US
dc.subject	Proximate composition	en_US
dc.title	EFFECT OF PARBOILING ON PHYSICAL PROPERTIES, MILLING, NUTRITIONAL, AND COOKING QUALITIES OF TRADITIONAL RICE VARIETIES IN SRI LANKA	en_US
dc.type	Article	en_US