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Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties
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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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Effect of Cooking.pdf
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Page 39-40
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