Comparison of different parboiling methods on the quality characteristics of rice

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dc.contributor.authorSartaj, I.Z., Food Research Unit-Dept of Agriculture, Peradeniya
dc.contributor.authorSuraweera, S.A.E.R., Faculty of Agriculture, Uni. of Ruhuna, Kamburupitiya
dc.date.accessioned2026-10-03T22:00:07Z
dc.date.issued2005
dc.identifier.citationASDA - Annals of the Sri Lanka Department of Agriculture, 7:p.245-252
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdf/journals/ASDA-7/ASDA-7-245.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/21425
dc.language.isoEnglish
dc.publisherDepartment of Agricultutre:Peradeniya
dc.subjectAgriculture
dc.subjectParboiling methods
dc.subjectRice processing
dc.subjectPre milling treatment
dc.subjectGrain quality
dc.subjectPhysico -chemical characteristics
dc.subjectPost -harvest technology
dc.titleComparison of different parboiling methods on the quality characteristics of rice
dc.typeArticle

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