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

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Effect of freezing and hot water soaking on the functional properties of rice flour derived from four Sri Lankan traditional rice varieties.pdf (280.22 KB)

Date

Authors

Wijesekara, K.B.

Navarathne, S.B.

Publisher

Procedia Food Science

Abstract

Attached

Keywords

Traditional rice, freezing, hot water soaking, funtional properties

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

URI

http://dr.lib.sjp.ac.lk/handle/123456789/6799

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