Browsing by Author Wickramasinghe, I.
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|2018||Effect of dehydration temperature, time and blanching methods on the sensory properties of an herbal tea developed from Moringa oleifera leaves||Wickramasinghe, W.Y H.,; Wickramasinghe, I.; Ariyasinghe, H. A. E. N.; Wijesekara, I.|
|2018||Important physiochemical properties of selected underutilized yams and development of cup-cakes using “Raja ala” (Dioscorea alata) flour||Gunasekara, G. D. M.; Wickramasinghe, I.; Wijesekara, I.|
|2016||Preliminary investigation of polycyclic aromatic hydrocarbon levels in smoked fish produced by fisher community in Sri Lanka||Dehikumbura, G.A.M.D.K.; Ganegama Arachchi, G.J.; Senevirathne, K.N.; Prasadani, W.C.; Paththuwe Arachchi, M.; Perera, R.; Wickramasinghe, I.|
|2018||Preliminary study on starch extraction ratio and nutritional composition of two cassava cultivars||Weerasinghe, R. K. L.; Wickramasinghe, I.; Somendrika, M. A. D.|
|2018||Textural profile analysis of granulated cassava pearls of two cultivars treated with conventional and microwave heating||Bulathgama, B. E. A. U.; Wickramasinghe, I.; Wijesekara, I.; Somendrika, M. A. D.|