Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

por Wijesekara, Anuradha, Weerasingha, Viraj, Jayarathna, Shishanthi, Priyashantha, Hasitha
Publicado 2022

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

por Weragama, Dilshani, Weerasingha, Viraj, Jayasumana, Lakmini, Adikari, Jayantha, Vidanarachchi, Janak K., Priyashantha, Hasitha
Publicado 2021

Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka

por Adikari, A.M.M.U., Priyashantha, Hasitha, Disanayaka, J.N.K., Jayatileka, D.V., Kodithuwakku, S.P., Jayatilake, J.A.M.S., Vidanarachchi, J.K.
Publicado 2021