Resistant starch content of selected improved, old improved and traditional red and white rice varieties (Oryza sativa L.) of Sri Lanka

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dc.contributor.authorJames, S. A. K..Institute of Chemistry Ceylon.341/22,Kotte Road, Welikada, Rajagiriya
dc.contributor.authorAbeysekera, W. K. S. M..Institute of Chemistry Ceylon.341/22,Kotte Road, Welikada, Rajagiriya
dc.contributor.authorPremakumara, S..Institute of Chemistry Ceylon.341/22,Kotte Road, Welikada, Rajagiriya
dc.contributor.authorSotheeswaran, S..Institute of Chemistry Ceylon,341/22, Kotte Road, Welikada, Rajagiriya
dc.contributor.authorSivapragasm, N..School of Food Systems.North Dakota State University,USA
dc.contributor.authorThavarajah, D..School of Food Systems.North Dakota State University,USA
dc.contributor.authorThavarajah, P..School of Food Systems.North Dakota State University,USA
dc.date.accessioned2026-07-15T03:28:09Z
dc.date.issued2014
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/17877
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science, Proceedings of the 70th Annual Sessions - 2014. Part 1
dc.subjectAgriculture Science & Forestry
dc.subject-
dc.titleResistant starch content of selected improved, old improved and traditional red and white rice varieties (Oryza sativa L.) of Sri Lanka
dc.typeArticle

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