Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing

Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing

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Main Authors: Islam, Md Mazadul, Naznin, Sauda, Naznin, Afroz, Uddin, Md Nasir, Amin, Md Nurul, Rahman, Md Mushfiqur, Tipu, Mohammad Monirul Hasan, Alsuhaibani, Amnah Mohammed, Gaber, Ahmed, Ahmed, Sharif
Published: 2024-12-19T12:53:27Z
Online Access:https://hdl.handle.net/10568/164080
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https://hdl.handle.net/10568/164080

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