Heshani Rathnayake

Heshani Rathnayake

University of Sri Jayewardenepura - Nugegoda / Sri Lanka
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4732741
ශ්‍රී ජයවර්ධනපුර විශ්ව විද්‍යාලය
person_outline Heshani Rathnayake's MOST POPULAR ARTICLES
1-) Porous crumb structure of leavened baked productsHA Rathnayake, SB Navaratne, CM NavaratneInternational Journal of Food Science 2018, 2018632018
2-) Moringa olifera plant and the nutritional and medicinal properties of Moringa olifera leavesA Rathnayake, SB Navaratne, TGG UthpalaTrends & Prospects in Processing of Horticultural Crops, 251-268, 2019112019
3-) Utilization of Moringa olifera Leaves as a Functional Food Ingredient in Bakery IndustryARMHA Rathnayake, SB NavarathnaInternational Journal of Science and Research 6 (2), 339-344, 2017112017
4-) Cucumber vegetable as a brine fermented pickleTGG Uthpala, U Marapana, H Rathnayake, T Maduwanthi, I Chakraborty, ...TreNds & Prospects in Processing of Horticultural Crops. New Delhi: Today …, 201982019
5-) Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food ProductsHA Rathnayake, S Navaratne, C NavaratneFood Technology and Biotechnology 60 (1), 99-108, 202262022