Kumari, M. K. J. K.; Premaratne, W. A. P. J.; Perera, P. L. R. A.; Perera, W. P. R. T.; Liyanage, J. A.
(Faculty of Graduate Studies, University of Kelaniya Sri Lanka, 2022)
Red raw rice consumption is high due to its nutritional properties. The chemical components of food are correlated with their ability to sustain better human health. Rice is the staple food of Sri Lanka. Although it is a ...