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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