Determination of physical properties, milling, cooking, eating and nutritive qualities of BG 305 and AT 303 rice (Oryza sativa) varieties in raw and parboiled forms

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201B.pdf (252.98 KB)

Date

Authors

Wasala,W.M.C.B..Institute of Post Harvest Technology,R and D Centre, Anuradhapura

Warakagoda,R.N.A.M.U.B..Faculty of Agriculture, University of Rajarata,Anuradhapura

Palipane,K.B..Faculty of Applied Sciences, Sabaragamuwa University,Belihuloya

Fernando,M.D..R and D Centre, Institute of Post Harvest Technology,Anuradhapur

Publisher

Proceedings of the 65th Annual Sessions - 2009, Part I - Abstracts

Keywords

Agricultural Sciences and Forestry, -

URI

http://vidya.nsf.gov.lk:8080/pdfs/vidslaas/2009/201B.pdf
https://viduketha.nsf.gov.lk/handle/123456789/12140

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Annual Session Proceedings – Abstracts