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Browsing by Author Wijesekara, I.
Showing results 1 to 5 of 5
Issue Date | Title | Author(s) |
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. |
2019 | Isolation of laccase producing fungi: Aspergillus niger from Sri Lankan textile wastewater effluents and its potential applicability on decolorization of an azo dye: CI Direct Blue 201 | Ekanayake, E. M. M. S.; Wijesekara, I.; Manage, P.M. |
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. |
2023 | Utilization of Cinnamon (Cinnamomum verum) and Turmeric (Curcuma longa) to develop novel low glycemic index bread products | Wijewardhana, U. S.; Jayasinghe, M. A.; Wijesekara, I.; Ranaweera, K. K. D. S. |