The aim of the present study is to compare gelatinization properties and colour attributes of modified Klthul (Caryotaurens) flour with thrree different modification methods to find out the suitability as a new modified ...

This study search for underutilized flour source obtained from Kithul (Caryota urens) trees in Sri Lanka which is potentially valuable as food ingredient for the industry. The aim of this paper is to discuss the Physico-chemical ...

This paper describes comparison of physicochemical characterization of flour obtained from Tapped & Non-Tapped Kithul (Caryota urens) trees in Kandy, Sri Lanka. The protein content of tapped and non-tapped flour was 1.10%and ...