Comparison of different parboiling methods on the quality characteristics of rice

Files

ASDA-7-245.pdf (170.19 KB)

Date

Authors

Sartaj, I.Z., Food Research Unit-Dept of Agriculture, Peradeniya

Suraweera, S.A.E.R., Faculty of Agriculture, Uni. of Ruhuna, Kamburupitiya

Publisher

Department of Agricultutre:Peradeniya

Keywords

Agriculture, Parboiling methods, Rice processing, Pre milling treatment, Grain quality, Physico -chemical characteristics, Post -harvest technology

Citation

ASDA - Annals of the Sri Lanka Department of Agriculture, 7:p.245-252

URI

http://vidya.nsf.gov.lk:8080/pdf/journals/ASDA-7/ASDA-7-245.pdf
https://viduketha.nsf.gov.lk/handle/123456789/21425

Collections

Annals of the Department of Agriculture - ASDA