Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/2738
Title: Comparison of amylose content of selected paddy varieties (Oryzasativa L.) in Sri Lanka against different cooking conditions.
Authors: Printhajini, P
Arasaratnam, Vasanthy
Keywords: Amlase content
Improved rice varieties
Traditional cooking methods
Issue Date: 2021
Publisher: Faculty of technology, University of Sri Jeyawardenapura
Citation: Proceedings of the International Conference on Innovation and Emerging Technologies (ICIET), 2021. November 26th to 27th, 2021, Faculty of Technology, University of Sri Jayewardenepura, Sri Lanka. pp 107.
URI: http://repo.jfn.ac.lk/med/handle/701/2738
Appears in Collections:Biochemistry

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