J.A.A.C. Wijesinghe
Department of Food Science and Technology, University of Sri Jayewardenepura, Sri Lanka
I. Wicramasinghe
Department of Food Science and Technology, University of Sri Jayewardenepura, Sri Lanka
K.H. Saranandha
Food Research Unit, Gannoruwa, Central Province, Sri Lanka
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How to cite this article
J.A.A.C. Wijesinghe, I. Wicramasinghe and K.H. Saranandha, 2016. Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour. Pakistan Journal of Nutrition, 15: 312-318.
DOI: 10.3923/pjn.2016.312.318
URL: https://scialert.net/abstract/?doi=pjn.2016.312.318
DOI: 10.3923/pjn.2016.312.318
URL: https://scialert.net/abstract/?doi=pjn.2016.312.318