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Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties

Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties

Wimalarathne , Ekanayake ,SagarikaB. A. Lishana C.
URI: http://ichemcdr.com:8080/xmlui/handle/123456789/110
Date: 2021-06

Abstract:

Rice (Oryza sativa L.) is the staple food for Sri Lankans. Currently over 300 different Sri Lankan traditional rice varieties are grown under all agro- climatic conditions in Yala and Maha seasons.

Description:

Annual Session Abstract

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