Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

por Gunasekara, Dewni, Bulathgama, Ashani, Wickramasinghe, Indira
Publicado 2021

Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

por Wickramasinghe, Yasara W. H., Wickramasinghe, Indira, Wijesekara, Isuru
Publicado 2020

Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

por Deyalage, Sathsara T., Wickramasinghe, Indira, Amarasinghe, Nimesha, Thilakarathna, Gayan
Publicado 2021

Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

por Amarasinghe, Nimesha K., Wickramasinghe, Indira, Wijesekara, Isuru, Thilakarathna, Gayan, Deyalage, Sathsara T.
Publicado 2021