Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka
Open Access
|Jan 2016DOI: https://doi.org/10.4038/sljb.v1i1.2 | Journal eISSN: 2550-3340
Language: English
Page range: 15 - 26
Published on: Jan 30, 2016
Published by: Institute of Biology, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2016 H.A.P.W. Hettiarachchi, S.P. Ribeira, B.D.R. Prasantha, H.A.M. Wickramasinghe, published by Institute of Biology, Sri Lanka
This work is licensed under the Creative Commons License.