Search Results - Liyanage, Dilumi W.K.

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    Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars

    Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars by Liyanage, Dilumi W.K., Yevtushenko, Dmytro P., Konschuh, Michele, Bizimungu, Benoît, Lu, Zhen-Xiang

    Published in Food control
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  2. 2
    Main factors affecting nutrient and water use efficiencies in spring canola in North America: a review of literature and analysis

    Main factors affecting nutrient and water use efficiencies in spring canola in North America: a review of literature and analysis by Liyanage, Dilumi W. K., Bandara, Manjula S., Konschuh, Michele N.

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