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Showing results 1 to 14 of 14

Preview	Issue Date	Title	Author(s)
	2011	Analysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lanka	Kottawa-Arachchi, J.D.; Gunasekare, M.T.K.; Ranatunga, M.A.B.; Jayasinghe, L.; Karunagoda, R.P.
	1991	Assesment of quality characters of egg-vegetable sausage type product	Sivalogan, S.; Cyril, H.W.
	1998	Comparison of three coagulants in the preparation of paneer	Arun Kumar, H.; Ramanjaneyulu, G.; Venkateshaiah, B.V.
	2006	Development and quality evaluation of a protein enriched instant noodle	Jayarathne, U.S.; Arampath, P.C.; Premasiri, P.F.S.
	1997	Development of a frozen yoghurt dessert of sensory acceptability	Venkateshaiah, B.V.; Atmarara, K.; Gireesh, T.
	2003	Development of a low cost fruit ice cream by incorporation of whey powder and minimally processed frozen Avocado (persea americana)	Perera, R.A.S.D.
	2002	Development of instant herbal porridege mixtures from Heenbowitiya (Osbeckia octandra L.) leaves	Gunathilake, K.D.P.P.; Gamlath, G.G.S.
	2006	Development of little millet (Panicum sumatrense Roth ex Roem and Schult.) substituted biscuits and characterization of packaging requirement	Hemalatha, G.; Amutha, S.; Malathi, D.; Vivekanandan, P.; Rajannan, G.
	2010	Effect of rice variety on rice based composite flour bread quality	Fari, M.J.M.; Rajapaksa, D.; Ranaweera, K.K.D.S.
	1997	Production of clarified, concentrated juice from mango variety Kaew	Arampath, P.C.; Vincent, J.
	2006	Studies on utlization of coconut flour as a source of cell wall polysaccharides	Yalegama, L.L.W.C.; Chavan, J.K.
	2011	Study on use of lactoferrin for the biopreservation of paneer	Shashikumar, C.S.S.; Puranik, D.B
	2021	Three -way analysis methods to detect panel disconsensus in tea sensory evaluation	Fernando, W.M.D.R.
	1995	Utilization of local vegetables to develop an instant soup mixture	Ganegama Arachchi, G.J.; Wijeratne, D.B.T.

Showing results 1 to 14 of 14