Vol. 22 No. 2 (2019)

Articles

• Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka

  M.A. Jayasinghe, S.P.A.S. Senadheera, I. Wijesekara, K.K.D.S. Ranaweera

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• Violence Detection in Social Media-Review

  U. Dikwatta, T.G.I. Fernando

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• Synthesis and Characterization of Tannin Based Porous Cation Exchange Resins from Cassia auriculata (Ranawara)

  K.A.D.U.M. Kuruppu, L. Karunanayake

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• Classification of Finger Joint Timber Based on Strength Index

  C.K. Muthumala, Sudhira De Silva, K.K.I.U. Arunakumara, P.L.A.G. Alwis

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• Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots

  M.A.D. Somendrika, I. Wickramasinghe, M.A.J. Wansapala, S. Peiris

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