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Browsing by Author Vasantharuba, S.
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Showing results 88 to 107 of 117
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Issue Date
Title
Author(s)
2010
Optimization of bread preparation from wheat flour and malted rice flour
Subajiny, V.
;
Ketheeswary, N.
;
Vasantharuba, S.
;
Balakumar, S.
;
Arasaratnam, V.
2009
Optimization of culture conditions for baker's yeast cell mass production-a preliminary study
Inparuban, K.
;
Vasantharuba, S.
;
Balakumar, Sandrasegarampillai
;
Arasaratnam, Vasanthy
2009
OPTIMIZATION OF CULTURE CONDITIONS FOR BAKER’S YEAST CELL MASS PRODUCTION- A PRELIMINARY STUDY
Inparuban, K.
;
Balakumar, S.
;
Vasantharuba, S.
;
Arasaratnam, V.
2017-11-24
OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEM
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2018
Papaw fruit juice as source for single cell protein production using natural palmyrah toddy yeast
Rajendran, S.
;
Kapilan, R.
;
Vasantharuba, S.
2022
Physical and chemical properties of green banana powder from ambul and puwalu (musa spp.) Varieties
Galagedara, G.M.S.N.
;
Rajendran, S.
;
Vasantharuba, S.
2008
Preliminary studies on the production of Baker's yeast cell mass
Keturah, Inparuban
;
Nithiyanantharajah, N.
;
Vasantharuba, S.
;
Balakumar, Sandrasegarampillai
;
Arasaratnam, Vasanthy
2010
Preliminary studies to increase the ethanol content in wine from grapes available in Jaffna peninsula
Vijayaratnam, J.
;
Ketheeswary, N.
;
Vasantharuba, S.
;
Balakumar, S.
;
Arasaratnam, V.
2018
Preliminary Study on the Production of Essential Oil and Pectin from the Peel and Fruit Waste of Sour Orange (Citrus aurantium)
Sukanthan, Y.
;
Kapilan, R.
;
Vasantharuba, S.
2017
Preparation of Palmyrah Crude Sugar using Electric Oil Jacket Cooker
Kopiga, U.
;
Vasantharuba, S.
;
Diluckmini, B.
;
Srivijeindran, S.
2020
Preparation of Tomato Sauce from Tomato Powder Produced from Conventional and Microwave Vacuum Drying Methods
Wijayasinghe, B.
;
Hettiarachchi, D.N.
;
Vasantharuba, S.
2020
Preparation of Tomato Sauce from Tomato Powder Produced from Conventional and Microwave Vacuum Drying Methods.
Wijayasinghe, B.
;
Hettiarachchi, D.N.
;
Vasantharuba, S.
2014
PREPARATION OF WHEAT MALTED FLOUR BLEND BISCUIT AND EVALUATION OF ITS QUALITY CHARACTERISTICS
Banusha, S.
;
Vasantharuba, S.
2022
Production and characterization of biodegradable packaging film incorporated with micro crystalline cellulose extracted from peanut shell
Husna, M.F.F.
;
Vasantharuba, S.
2017
Production and Crystallization of Citric acid from Sour Orange (Citrus aurantium) Juice using Aspergillus niger
Sukanthan, Y.
;
Vasantharuba, S.
;
Kapilan, R.
2021
Production of Green Banana Powder from Ambul and Puwalu Varieties and Comparisons of their Physicochemical, Antioxidant Properties and Shelf-life Evaluation
Galagedara, G.M.S.N.
;
Sarathadevi, R.
;
Vasantharuba, S.
2021
Production of Green Banana Powder from Ambul and Puwalu Varieties and Comparisons of their Physicochemical, Antioxidant Properties and Shelf-life Evaluation
Sanduni Nuwanthika Galagedara, G. M.
;
Sarathadevi, R.
;
Vasantharuba, S.
2022
Production of Green Banana Powder Sauce from Ambul and Puwalu Varieties and Evaluate their Physicochemical, Antioxidant Properties and Shelf Life
Galagedara, G.M.S.N.
;
Sarathadevi, R.
;
Vasantharuba, S.
2017
Production of Single Cell Protein from Papaw Fruit Juice using Palmyrah Toddy Mix
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.
2017
PRODUCTION OF SINGLE CELL PROTEIN USING MIXED CULTURE OF TODDY WITH BANANA FRUIT JUICE – A COST EFFECTIVE METHOD
Sarathadevi, R.
;
Vasantharuba, S.
;
Kapilan, R.