Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties
<p>Rice (<em>Oryza sativa</em>) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture. High amylose varieties tend to have low glycemic indices. Th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Postgraduate Institute of Agriculture, University of Peradeniya
2015-08-01
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| Series: | Tropical Agricultural Research |
| Subjects: | |
| Online Access: | https://tar.sljol.info/articles/8017 |