| Kithul flour (Caryota urens) as a potential flour source for food industry J Wijesinghe, I Wicramasinghe, KH Saranandha American Journal of Food Science and Technology, 2015 | 27 | 2015 |
| Optimizing organoleptic properties of drinking yoghurt incorporated with modified kithul (Caryota urens) flour as a stabilizer and evaluating its quality during storage J Wijesinghe, I Wickramasinghe, KH Saranandha Faculty of Applied Sciences, University of Sri Jayewardenepura, 2018 | 19 | 2018 |
| Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry MKS Malki, J Wijesinghe, R Ratnayake, GC Thilakarathna Heliyon 9 (9), 2023 | 14 | 2023 |
| Deviation of Chemical Properties of Kithul (Caryota urens) Flour Obtained from Five Different Growing Areas in Sri Lanka. J Wijesinghe, I Wicramasinghe, KH Saranandha International Journal of Innovative Research in Technology, 2015 | 9 | 2015 |
| Successful value-chain approach for oat industry; development and quality evaluation of oat (Avena sativa) incorporated yogurt MKS Malki, K Pamunuwa, J Wijesinghe African Journal of Food Science 15 (2), 60-66, 2021 | 8 | 2021 |
| Variance of granular morphology in kithul (Caryota urens) flour among five different growing areas in Sri Lanka AAC Wijesinghe, I Wicramasinghe, KH Saranandha International Journal of Multidisciplinary Studies 2 (1), 2015 | 5 | 2015 |
| Kithul flour (Caryota urens) as new plant origin Gelatinizing agent with a product development of fruit-based dessert J Wijesinghe, I Wicramasinghe, KH Saranandha Engineering International 2 (2), 72-78, 2014 | 5 | 2014 |
| Effect of different modification methods on gelatinization properties and amylose content of Kithul (Caryota urens) flour J Wijesinghe, I Wickramasinghe, KH Saranandha Pakistan Journal of Nutrition, 2016 | 4 | 2016 |
| Variation in colour attributes of arrowroot (Maranta arundinacea) flour from five different provinces in Sri Lanka as a potential alternative for wheat flour MKS Malki, J Wijesinghe, R Ratnayake, GC Thilakarathna IPS Journal of Nutrition and Food Science 1 (2), 11-14, 2022 | 3 | 2022 |
| Modified Kithul (Caryota urens) Flour as a Plant Origin Stabilizing Agent in Drinking Yoghurt J Wijesinghe, I Wickramasinghe, KH Sarananda Journal of Food and Agriculture 9 (1-2), 1-13, 2016 | 3 | 2016 |
| Identification and characterization of physico-chemical properties of Kithul (Caryota urens) flour for widening its applications in food industry J Wijesinghe university of Sri Jayewardenepura, Gangodawila, Nugegoda, 2015 | 3 | 2015 |
| Effect of Modification Methods on Gelatinization Properties and Colour Attributes of Kithul (Caryotaurens) Flour J Wijesinghe, I Wicramasinghe, KH Saranandha International Journal of Science and Research (IJSR), 2015 | 3 | 2015 |
| Variance of Colour attributes of Kithul (Caryotaurens) flour from different growing areas in Sri Lanka J Wijesinghe, I Wicramasinghe, KH Saranandha International Journal of Scientific Research and Innovative Technology, 2015 | 3 | 2015 |
| Variance of arrowroot (Maranta arundinacea) starch granule morphology among five different provinces in Sri Lanka MKS Malki, J Wijesinghe, R Ratnayake, GC Thilakarathna, ... Asian Food Science Journal 21 (11), 22-28, 2022 | 2 | 2022 |
| Investigation of Physico-Chemical Properties and Evaluation of the Sensory Attributes of Kithul (Caryota Urens) Treacle to Determine the Adulteration J Wijesinghe, R Rathnayake Google Scholar, 82-90, 2021 | 2 | 2021 |
| Physico-chemical properties of flour from Tapped & Non-Tapped Kithul (Caryota urens) trees in Kandy, Sri Lanka J Wijesinghe, I Wicramasinghe, K Saranandha Life Sciences International Research Journal, 2015 | 2 | 2015 |
| Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour J Wijesinghe, KMP Manamperi, DHM Nandasiri Asian Food Science Journal 19 (1), 17-24, 2020 | 1 | 2020 |
| Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques J Wijesinghe, I Wickramasinghe, KH Saranandha Journal of Food Processing 2016 (1), 7820102, 2016 | 1 | 2016 |
| Changes in Colour attributes of Kithul (Caryota urens) flour stored in Refrigerated (4 c) Condition J Wijesinghe, I Wicramasinghe, KH Saranandha European Journal of Academic Essays, 2015 | 1 | 2015 |
| Characterization of Composite Flours from Arrowroot (Maranta arundinacea) and Kithul(Caryota urens) for Cracker Development GC Wijesinghe, J.A.A.C., Malki, M.K.S., Dissanayaka, D.M.H.I., Ratnayake, R ... Ceylon Journal of Science 52 (4), 475-483, 2023 | | 2023 |
Dr. Indira WickramasingheSenior Lecturer, Faculty of Applied Sciences,Department of Food Science and Technlogy, University of在 sjp.ac.lk 的电子邮件经过验证
