Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties

Wimalarathne,B. A. Lishana. CEkanayake,Sagarika2025-02-252025-02-252021-06https://dr.ichemc.ac.lk/handle/123456789/331Abstract No: TO 4 Page 39-40Rice (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.enAntioxidant PropertiesTraditional RiceRed and white riceRaw and cooked riceEffect of Cooking on Antioxidant Properties of Selected Traditional Rice VarietiesArticle