Effect of storing time and temperature on milling quality of par-boiled and raw rice of an improved ivariety, at 362 and a traditional variety, Kuruluthuda
Open Access
|Sep 2017DOI: https://doi.org/10.4038/tare.v20i1-2.5373 | Journal eISSN: 1391-3646
Language: English
Page range: 45 - 51
Published on: Sep 30, 2017
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2017 M. G. G. Awanthi, S. B. Navaratne, B. M. S. Jinendra, C. M. Navaratne, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.