Comparison of amylose content of selected paddy varieties (Oryzasativa L.) in Sri Lanka against different cooking conditions.

Please use this identifier to cite or link to this item: http://repo.jfn.ac.lk/med/handle/701/2738

Full metadata record

DC Field	Value	Language
dc.contributor.author	Printhajini, P	-
dc.contributor.author	Arasaratnam, Vasanthy	-
dc.date.accessioned	2022-10-20T10:31:56Z	-
dc.date.available	2022-10-20T10:31:56Z	-
dc.date.issued	2021	-
dc.identifier.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.	en_US
dc.identifier.uri	http://repo.jfn.ac.lk/med/handle/701/2738	-
dc.language.iso	en	en_US
dc.publisher	Faculty of technology, University of Sri Jeyawardenapura	en_US
dc.subject	Amlase content	en_US
dc.subject	Improved rice varieties	en_US
dc.subject	Traditional cooking methods	en_US
dc.title	Comparison of amylose content of selected paddy varieties (Oryzasativa L.) in Sri Lanka against different cooking conditions.	en_US
dc.type	Research abstract	en_US
dc.identifier.proceeding	Proceedings of the International Conference on Innovation and Emerging Technologies (ICIET), 2021.	en_US
Appears in Collections:	Biochemistry

Files in This Item:

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