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Results 1-10 of 14 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2017-11-24OPTIMIZATION OF SINGLE CELL PROTEIN PRODUCTION FROM BANANA FRUIT JUICE USING PALMYRAH TODDY MIX UNDER LIQUID FERMENTATION SYSTEMSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2017COMPARATIVE STUDY OF SINGLE CELL PROTEIN PRODUCTION WITH BAKER’S YEAST AND MIXED CULTURE OF TODDY FROM PAPAW FRUIT JUICESarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2017PRODUCTION OF SINGLE CELL PROTEIN USING MIXED CULTURE OF TODDY WITH BANANA FRUIT JUICE – A COST EFFECTIVE METHODSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2020Evaluation of Nutritional Composition and Antioxidant Properties of Cissus quadrangularis (‘Pirandai’)Shakana, K.; Sarathadevi, R.; Vasantharuba, S.
2020Evaluation of Nutritional Composition and Antioxidant Properties of Selected Seaweeds Available in the Northern Region of Sri LankaSelvanogelin, S.; Sarathadevi, R.; Vasantharuba, S.
2020Evaluation of Nutritional Composition and Antioxidant Properties of Cissus quadrangularis (‘Pirandai’)Shakana, K.; Sarathadevi, R.; Vasantharuba, S.
2017Production of Single Cell Protein from Papaw Fruit Juice using Palmyrah Toddy MixSarathadevi, R.; Vasantharuba, S.; Kapilan, R.
2020Evaluation of Nutritional Composition and Antioxidant Properties of Selected Seaweeds Available in the Northern Region of Sri LankaSelvanogelin, S.; Sarathadevi, R.; Vasantharuba, S.
2021Development of Banana Pseudo-Stem Incorporated Chips and Study the Acceptability of the ProductChristella, C.A.; Sarathadevi, R.; Vasantharuba, S.
2021Production of Green Banana Powder from Ambul and Puwalu Varieties and Comparisons of their Physicochemical, Antioxidant Properties and Shelf-life EvaluationGalagedara, G.M.S.N.; Sarathadevi, R.; Vasantharuba, S.

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