Heshani Anupama Rathnayake

3PUBLICATIONS
2CO-AUTHORS
Horticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processing
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Publications (3)

|Apr 20, 2022
Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products.

Heshani Anupama Rathnayake, Senevirathne Navaratne, Champa Navaratne

|Jul 10, 2019
Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions.

Heshani A Rathnayake, Senevirathne Navaratne, Champa Navaratne

|Aug 30, 2018
Porous Crumb Structure of Leavened Baked Products.

H A Rathnayake, S B Navaratne, C M Navaratne

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Frequent Collaborators

1 joint publications

Senevirathne Navaratne

1 joint publications

Champa Navaratne