Wijesinghe J, Wicramasinghe I, Saranandha K. Effect of Different Modification Methods on Gelatinization Properties and Amylose Content of Kithul (Caryota urens) Flour. Pak. J. Nutr. [Internet]. 2016 Mar. 15 [cited 2025 Aug. 26];15(4):312–318. Available from: https://pjnonline.org/pjn/article/view/2311