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Characterization of Conserved Germplasm of Pungent Chilli Landraces (Capsicum chinense Jacq)

Jayathissal, K.A.M.Y.O.; Alwis, L.M.H.R.; Kannangara, K.N. (Uva Wellassa University of Sri Lanka, 2016)
Induction of Embryogenic Callus in Grapes (Vitis vinifera)

Gunasinghe, U.L.D.M.S.; Kaliyadasa, P.E.; ayasinghc, H.A.S.L. J.; Nagahawatta, S.M. (Uva Wellassa University of Sri Lanka, 2016)
Morphological Characterization of Capsicum Species Conserved in Plant Genetic Resources Centre

Wijewickrama, A.; Alwis, L.M.H.R.; Wasala, S. (Uva Wellassa University of Sri Lanka, 2016)
Detection and Confirmation of Phytoplasma Disease in Different Crop Species by Using Molecular Technology

Amarasinghe, A.A.I.M.; Alwis, L.M.H.R.; Silva, P.D.P.M.D.; Basnayake, B.M.V.S.; Tennakoon, T.M.N.D.; Nandasena, K.D. (Uva Wellassa University of Sri Lanka, 2016)
Development of a Fruit Leather by Using Underutilized Bael (Aegle marmelos L.) Fruit

Thanaweera, T.A.D.D.L.; Wijesinghe, W.A.J.P. (Uva Wellassa University of Sri Lanka, 2016)
Development of a Wine from Water Melon (Citrullus lanatus): A Value Added Product from a Tropical Fruit Crop in Sri Lanka

Jayawardana, G.H.; Henagamage, A.P. (Uva Wellassa University of Sri Lanka, 2016)
Effect of Melting on Flavor Granules Used in Flavored Tea Bags

Chandrasir, A.B.K.; Bandara, S.M I.P.G.; Silva, P.D.P.M.D.; Wanasinghe, K.D.K. (Uva Wellassa University of Sri Lanka, 2016)
A Comparative Study of Phytochemical, Proximate and Mineral Compositions of Different Selections of Dried Goraka (Garcinia quaesita) Fruit Rinds in Sri Lanka

Jayasundara, K.K.I.; Wijesinghe, W.A.J.P.; Liyanage, T. (Uva Wellassa University of Sri Lanka, 2016)
Determination of the Effect of Water Quality on the Sensory Properties of Tea Liquor

Ruwanpura, R.N.D.S.; Alakolanga, A.G.A.W.; Wanniarachchi, M. (Uva Wellassa University of Sri Lanka, 2016)
Drying of Green Mango Pulp: Effects of Processing Methods on Product Quality and Shelf Life

Mahendran, T.; Hariharan, G.; Krishnapillai, V.S. (Uva Wellassa University of Sri Lanka, 2016)

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