Quality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics

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JNSF39_1_53.pdf (302.28 KB)

Date

Authors

Fari, M.J.M.^iFood Technology Section, Indusrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 7

Rajapaksa, D.^iFood Technology Section, Indusrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 7

Ranaweera, K.K.D.S.^iDepartment of Food Sciece and Technology, Faculty of Applied Science, University of Sri Jayawardenapura^pGangodawila, Nugegoda

Publisher

NSF:Colombo

Keywords

Food Science and Technology, Rice, Physicochemical properties, Rice noodles, Cooking quality, Amylose, Amylograph viscosity, Textural quality, Sensory evaluation

Citation

Journal of the National Science Foundation of Sri Lanka, 39(1):p.53-60

URI

http://vidya.nsf.gov.lk:8080/pdfs/JNSF-39(1)/JNSF39_1_53.pdf
https://viduketha.nsf.gov.lk/handle/123456789/701

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Journal of the National Science Foundation of Sri Lanka (JNSF)