Comparison of different parboiling methods on the quality characteristics of rice

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dc.contributor.authorSartaj, I.Z.
dc.contributor.authorSuraweera, S.A.E.R.
dc.date.accessioned2020-05-01T08:23:00Z
dc.date.available2020-05-01T08:23:00Z
dc.date.issued2005
dc.identifier.citationAnnals of the Sri lanka Department of Agriculture, 7:p.245-252
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/2133
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectPLANT SCIENCE AND PRODUCTION
dc.subjectRice
dc.subjectParboiling
dc.subjectGrain quality
dc.titleComparison of different parboiling methods on the quality characteristics of rice
dc.typeArticle

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Annals of the Sri Lanka Department of Agriculture (ASDA)