Optimization of thermomechanical properties in Sri Lankan red clay-based terracotta cookware through systematic ceramic formulation
Authors
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 00700,
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 00700
Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 00700
DOI: https://doi.org/10.4038/cjs.v55i1.9101 | Journal eISSN: 2513-230X
Language: English
Page range: 149 - 156
Published on: Feb 9, 2026
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
© 2026 M. H. T. Dulaj, R. C. W. Arachchi, H. M. B. I. Gunathilaka, I. R. M. Kottegoda, D. R. Pandithavidana, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.