4.Journals Published in Sri Lanka

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Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
(Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya, 2020-06) Bandara, P.P.G.S.P.; Arampath, P.C.; *
Development of set yoghurt adding three different edible oils
(Faculty of Agriculture, Eastern University:Chenkalady, 2020) Madushani, V.M.S.; Pagthinathan, M.
Evaluate the physical, chemical and sensory parameters of probiotic yoghurt during storage
(Faculty of Agriculture, Eastern University:Chenkalady, 2018) Pagthinathan, M.; Nafees, M.S.M.; Powsika, E.