Impact of amylose content on physical properties, cooking qualities, and water absorption of long-grain basmati-type rice (Oryza sativa L.) varieties
DOI: https://doi.org/10.4038/cjs.v54i1.8418 | Journal eISSN: 2513-230X
Language: English
Page range: 213 - 222
Published on: Jan 21, 2025
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 A. G. A. Bandara, B. D. U. R. Batugahage, B. D. R. Prasantha, D. M. J. B. Senanayake, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.