Vol. 24 No. 01 (2021)

Articles

• Short Communication Flour Properties of Whole and Dehulled Mung Beans (Vigna radiata) and Development of Food Gels Incorporated with Kithul (Caryota urenus) Flour

  S. Vindika, I. Wijesekara

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• Reduction of Reactive Power Waste of Inductive Electrical Appliances using Power Factor Correction

  M.M.P.M. Fernando, D.D.A. Gamini, J.A.L. Naveendra

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• Effect of Age, Gender and Vowel Type on Vowel Space Area in Sinhala Speakers

  S.V. Narasimhan, W.G.S.S. Karunarathne

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• Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour

  H.A. Rathnayake, S.B. Navaratne, C.M. Navaratne

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• Mineral Content of Selected Seaweed Varieties in Southern and North Western Sea of Sri Lanka

  M.M. Jayakody, M.P.G. Vanniarachchy, W.L.I. Wijesekara

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• Bioconversion of Single Cell Protein from Underutilised Seaweed Turbinaria sp. using Natural Palmyrah Toddy Yeast

  S. Shayanthavi, R. Kapilan

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