A Study on Changes in Amylose And Resistant Starch Contents of Selected Rice Varieties by Traditional Cooking Methods
Open Access
|Apr 2022DOI: https://doi.org/10.4038/tare.v25i1.5560 | Journal eISSN: 1391-3646
Language: English
Page range: 46 - 58
Published on: Apr 7, 2022
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 Printhajini Premachandran, Vasanthy Arasaratnam, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.