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

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dc.contributor.authorFari, M.J.M.^iFood Technology Section, Indusrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 7
dc.contributor.authorRajapaksa, D.^iFood Technology Section, Indusrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 7
dc.contributor.authorRanaweera, K.K.D.S.^iDepartment of Food Sciece and Technology, Faculty of Applied Science, University of Sri Jayawardenapura^pGangodawila, Nugegoda
dc.date.accessioned2026-07-09T15:40:49Z
dc.date.issued2011
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 39(1):p.53-60
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF-39(1)/JNSF39_1_53.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/701
dc.language.isoEnglish
dc.publisherNSF:Colombo
dc.subjectFood Science and Technology
dc.subjectRice
dc.subjectPhysicochemical properties
dc.subjectRice noodles
dc.subjectCooking quality
dc.subjectAmylose
dc.subjectAmylograph viscosity
dc.subjectTextural quality
dc.subjectSensory evaluation
dc.titleQuality characteristics of noodles made from selected varieties of Sri Lankan rice with different physicochemical characteristics
dc.typeArticle

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