File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

TitleEffect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
Authors
Issue Date2013
Citation
Journal of the Science of Food and Agriculture, 2013, v. 93, p. 2723-2729 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/198240
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorWU, Ken_US
dc.contributor.authorRatnayaka, Jen_US
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2014-06-25T02:56:45Z-
dc.date.available2014-06-25T02:56:45Z-
dc.date.issued2013en_US
dc.identifier.citationJournal of the Science of Food and Agriculture, 2013, v. 93, p. 2723-2729en_US
dc.identifier.urihttp://hdl.handle.net/10722/198240-
dc.languageengen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.titleEffect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lankaen_US
dc.typeArticleen_US
dc.identifier.emailCollado, LS: lscollad@hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.identifier.doi10.1002/jsfa.6091en_US
dc.identifier.pmid23553043-
dc.identifier.hkuros229302en_US
dc.identifier.volume93en_US
dc.identifier.spage2723en_US
dc.identifier.epage2729en_US
dc.identifier.isiWOS:000328687000015-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats