Liyanaarachchi, G. V. V.; Mahanama, K.R.R.; Somasiri, H.P.P.S.; Punyasiri, P.A.N.; Ranatunga, M.A.B.
(University of Colombo, 2020)
The study was aimed at investigating the impact caused by the cooking method and the rice
type on the amino acid (AA) levels in cooked rice. Four rice types (fully milled raw, non-milled
raw, fully milled parboiled and ...