Determination of Cooking Properties of Rice (Oryza sativa L.) in Relation to their Gelatinization Temperature and Grain Type

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dc.contributor.authorHafeel, R.F.
dc.contributor.authorDissanayake, D.M.N.
dc.contributor.authorWickramasinghe, J.A.C.R.
dc.contributor.authorDahanayake, W.K.
dc.contributor.authorSumanawathi, A.P.
dc.contributor.authorNihal, N.
dc.date.accessioned2021-12-01T03:54:35Z
dc.date.available2021-12-01T03:54:35Z
dc.date.issued2012
dc.identifier.citationAnnals of the Sri Lanka Department of Agriculture, 14:p.247-252
dc.identifier.urihttps://dl-doa.nsf.gov.lk/handle/1/3879
dc.publisherDepartment of Agriculture:Peradeniya
dc.subjectFood
dc.subjectOryza Sativa L.
dc.subjectRice
dc.subjectGelatinization
dc.subjectCooking Properties
dc.titleDetermination of Cooking Properties of Rice (Oryza sativa L.) in Relation to their Gelatinization Temperature and Grain Type
dc.typeArticle

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Annals of the Sri Lanka Department of Agriculture (ASDA)