Impact of amylose content on physical properties, cooking qualities, and water absorption of long-grain basmati-type rice (Oryza sativa L.) varieties

doi:10.4038/cjs.v54i1.8418

Impact of amylose content on physical properties, cooking qualities, and water absorption of long-grain basmati-type rice (Oryza sativa L.) varieties

Ceylon Journal of Science · 2025

https://doi.org/10.4038/cjs.v54i1.8418

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This index records bibliographic metadata and links to the publisher's own page. It does not host or link directly to full text. Citations recorded: 4.