dc.contributor.author |
Wimalarathne , Ekanayake ,SagarikaB. A. Lishana C. |
|
dc.date.accessioned |
2021-07-10T07:39:10Z |
|
dc.date.available |
2021-07-10T07:39:10Z |
|
dc.date.issued |
2021-06 |
|
dc.identifier.uri |
http://ichemcdr.com:8080/xmlui/handle/123456789/110 |
|
dc.description |
Annual Session Abstract |
en_US |
dc.description.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. |
en_US |
dc.language.iso |
en_US |
en_US |
dc.publisher |
Institute of Chemistry Ceylon |
en_US |
dc.relation.ispartofseries |
38;2 |
|
dc.subject |
Antioxidant Properties |
en_US |
dc.subject |
Traditional Rice |
en_US |
dc.title |
Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties |
en_US |
dc.type |
Article |
en_US |