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 |
Files in This Item:
File | Description | Size | Format | |
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005 Comparison of amylose content of selected paddy varieties (Oryza sativa L.pdf | 278.68 kB | Adobe PDF | View/Open |
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