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Results 41-50 of 71 (Search time: 0.003 seconds).
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Issue DateTitleAuthor(s)
2016Isolation and characterization of naringinase producing bacteria from palmyrah (Borassus flabellifer L.) fruit pulpSinthuja, K.; Kapilan, R.; Vasantharuba, S.
2018The influence of various cooking methods on the antioxidant compounds of local carrot variety (Daucus carota) cultivated in Jaffna DistrictThanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2014Formulation of instant soup mix powder using uncooked palmyrah (borassus flabellifer) tuber flour and locally available vegetablesNiththiya, N.; Vasantharuba, S.; Subajini, M.; Srivijeindran, S.
2018Quality assessment of edible sesame oil samples produced in Jaffna DistrictMoganatharsa, G.; Vasantharuba, S.; Balakumar, S.
2014Effect of different processing methods on antioxidant and total phenol content of selected vegetablesMythini, S.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Sritharan, K.
2014Effect of processing time on resistant starch content of selected cooked tubersBavaneethan, Y.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Thayananthan, K.
2010Nutrient contents of palmyrah root tuber preparations from different areas of Jaffna peninsulaVinayagamoorthy, V.; Thayananthan, K.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2010Hydrolysis of starch in palmyrah root tuber preparationsVinayagamoorthy, V.; Thayananthan, K.; Vasantharuba, S.; Balakumar, Sandrasegarampillai; Arasaratnam, Vasanthy
2018Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna DistrictThanuja, S.; Sivakanthan, S.; Vasantharuba, S.
2010Increasing the ethanol content of wine by fed-batch processVijayaratnam, J.; Ketheeswary, N.; Vasantharuba, S.; Balakumar, S.; Vasanthy, A.

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