Effect of Cooking on Antioxidant Properties of Selected Traditional Rice Varieties

Wimalarathne , Ekanayake ,SagarikaB. A. Lishana C.

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