Effect of freezing and hot water soaking on the functional properties of rice flour derived from four Sri Lankan traditional rice varieties

dc.contributor.author	Peries, C.M.
dc.contributor.author	Wijesekara, K.B.
dc.contributor.author	Navarathne, S.B.
dc.date.accessioned	2017-11-15T08:56:03Z
dc.date.available	2017-11-15T08:56:03Z
dc.date.issued	2016
dc.identifier.citation	Peries, C.M., Wijesekara, K.B., Navarathne, S.B. (2016). "Effect of freezing and hot water soaking on the functional properties of rice flour derived from four Sri Lankan traditional rice varieties", Procedia Food Science, Vol.6, pp. 68-72	en_US, si_LK
dc.identifier.issn	2211-601X
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/6799
dc.description.abstract	Attached	en_US, si_LK
dc.language.iso	en_US	en_US, si_LK
dc.publisher	Procedia Food Science	en_US, si_LK
dc.subject	Traditional rice	en_US, si_LK
dc.subject	freezing	en_US, si_LK
dc.subject	hot water soaking	en_US, si_LK
dc.subject	funtional properties	en_US, si_LK
dc.title	Effect of freezing and hot water soaking on the functional properties of rice flour derived from four Sri Lankan traditional rice varieties	en_US, si_LK
dc.type	Article	en_US, si_LK