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Heshani Anupama Rathnayake

3PUBLICATIONS

2CO-AUTHORS

Horticultural crop improvement (incl. selection and breeding)Food packaging, preservation and processing

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Publications (3)

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|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

Frequent Collaborators

1 joint publications

Senevirathne Navaratne

1 joint publications

Champa Navaratne

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