Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling von Liyanaarachchi, Gigummaduwe Vimarshi Vathsala, Mahanama, Kariyawasam R. R., Somasiri, Sudarshana, Punyasiri, Nimal, Gunawardhana, Katudeni Vidanelage Tharaka, Kottawa‐Arachchi, Jeevan Dananjaya

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Impact of parboiling and cultivars on the free and total amino acid composition of rice (Oryza sativa L.) von Liyanaarachchi, Gigummaduwe Vimarshi Vathsala, Mahanama, Kariyawasam R. R., Somasiri, Sudarshana, Punyasiri, Nimal, Gunawardhana, Katudeni Vidanelage Tharaka, Kottawa‐Arachchi, Jeevan Dananjaya

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Variation in amino acid composition of rice (Oryza sativa L.) as affected by the cooking technique von Liyanaarachchi, Gigummaduwe Vimarshi Vathsala, Mahanama, Kariyawasam R. R., Somasiri, H. P. P. Sudarshana, Punyasiri, P. A. Nimal, Ranatunga, Mahasen Achintiya Bandara

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