Browsing Abstracts / Extended Abstracts/Journal Articles by Author "Weerasingha, W.V.V.R."

Browsing Abstracts / Extended Abstracts/Journal Articles by Author "Weerasingha, W.V.V.R."

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  • Comparison of Nutritive Value in Fodder Species and Industrial By-products Available in Anuradhapura 
    Karunanayaka, R.H.W.M.; Nayananjalie, W.A.D.; Somasiri, S.C.; Adikari, A.M.J.B.; Weerasingha, W.V.V.R.; Kumari, M.A.A.P. (Faculty of Agriculture, University of Jaffna, Sri Lanka, 2020-06)
    Abstract : This experiment intended to figure out the nutritive value of fodder species and industrial by-products for feeding ruminants in Anuradhpura. Fodder species; maize (Zea mays), sorghum (Sorghum bicolour), CO-3 ...
  • DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER 
    Samarasingha, Vidanelage Hansika Srimali,; Weerasingha, W.V.V.R.; Nayananjalie, Wettapperuma Arachchige Deepthi (Annals. Food Science and Technology, 2019)
    The study was conducted to evaluate the potential of citrus fiber as a natural stabilizer for development of yogurt drink. Five different levels of citrus fiber, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30% (w/v) were evaluated ...
  • Effect of Total Mixed Ration (TMR) Briquette on Milk Yield, Composition and Sensory Properties of Cow Milk 
    Karunanayaka, R.H.W.M.; Nayananjalie, W.A.D.; Weerasingha, W.V.V.R.; Kumari, M.A.A.P.; Adikari, A.M.J.B.; Somasiri, S.C. (General Sir John Kotelawala Defence University, 2021-09)
  • Nutritional and Keeping Quality of Total Mixed Ration Briquettes Produced for Lactating Dairy Cows 
    Karunanayaka, R.H.W.M.; Nayananjalie, W.A.D.; Somasiri, S.C.; Adikari, A.M.J.B.; Weerasingha, W.V.V.R.; Kumari, M.A.A.P.; Mangalika, U.L.P.; Dissanayake, S.N.; Sundarabarathy, T.V. (2021-06)
    This research aims to find out the feasibility of the formation of different total mixed ration (TMR) briquettes. Six recipes (TMR1, TMR2, TMR3, TMR4, TMR5, and TMR6) were prepared by blending different combinations of ...
  • Use of Milk Protein Isolate to Improve the Textural Properties of Curd 
    Kumari, G.W.S.N.; Jayasumana, M.T.L.K.; Edirisinghe, M.P.; Weerasingha, W.V.V.R. (Rajarata University of Sri Lanka - Faculty of Agriculture, 2019-12)
    The objective of this study was to evaluate the effect of Milk Protein Isolate (MPI) on the textural properties of curd. Four different incorporation levels of MPI as 0.5%, 1%, 1.5% and 2% were compared with control having ...

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