Indira Wickramasinghe

Publication Activity (10 Years)

Years Active: 2021-2022
Publications (10 Years): 6

Top Topics

Computed Tomography

Room Temperature

Reduced Graphene Oxide

Top Venues

International journal of food science

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Sandunika Senarathna, Senevirathne Navaratne, Indira Wickramasinghe, Ranil Coorey
Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. Journal of food science and technology 60 (7) (2022)
Sandunika Senarathna, Senevirathne Navaratne, Indira Wickramasinghe, Ranil Coorey
Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. Journal of food science and technology 60 (7) (2022)
Sandunika Senarathna, Senevirathne Navaratne, Indira Wickramasinghe, Ranil Coorey
Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. Journal of food science and technology 60 (7) (2022)
Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe
Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects. International journal of food science 2021 (2021)
Sathsara T Deyalage, Indira Wickramasinghe, Nimesha K Amarasinghe, Gayan Thilakarathna
Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka. International journal of food science 2021 (2021)
Nimesha K Amarasinghe, Indira Wickramasinghe, Isuru Wijesekara, Gayan Thilakarathna, Sathsara T Deyalage
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). International journal of food science 2021 (2021)