Gunaratne, Anil; Corke, Harold
(Belihuloya, Sabaragamuwa University of Sri Lanka, 2013-12)
Six high amylose rice varieties with nearly similar amylose content (30%)
and gelatinization temperature (77 ⁰C), but differing in size (length/width)
were cooked under the same cooking conditions and their physicochem ...