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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dc.contributor.authorPeries, C.M.
dc.contributor.authorWijesekara, K.B.
dc.contributor.authorNavarathne, S.B.
dc.date.accessioned2017-11-15T08:56:03Z
dc.date.available2017-11-15T08:56:03Z
dc.date.issued2016
dc.description.abstractAttacheden_US, si_LK
dc.identifier.citationPeries, 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. 68-72en_US, si_LK
dc.identifier.issn2211-601X
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/6799
dc.language.isoen_USen_US, si_LK
dc.publisherProcedia Food Scienceen_US, si_LK
dc.subjectTraditional riceen_US, si_LK
dc.subjectfreezingen_US, si_LK
dc.subjecthot water soakingen_US, si_LK
dc.subjectfuntional propertiesen_US, si_LK
dc.titleEffect of freezing and hot water soaking on the functional properties of rice flour derived from four Sri Lankan traditional rice varietiesen_US, si_LK
dc.typeArticleen_US, si_LK

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2016 - Medical