Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties

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dc.contributor.authorWimalarathne,B. A. Lishana. C
dc.contributor.authorEkanayake,Sagarika
dc.date.accessioned2025-02-25T05:24:10Z
dc.date.available2025-02-25T05:24:10Z
dc.date.issued2021-06
dc.descriptionAbstract No: TO 4 Page 39-40
dc.description.abstractRice (Oryza sativa L.) is the staple food for Sri Lankans. Currently over 300 different Sri Lankan traditional rice varieties are grown under all agroclimatic conditions in Yala and Maha seasons.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/331
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries38; 2
dc.subjectAntioxidant Properties
dc.subjectTraditional Rice
dc.subject Red and white rice
dc.subjectRaw and cooked rice
dc.titleEffect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties
dc.typeArticle

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