Islam, M.M.; Naznin, S.; Naznin, A.; Uddin, M.N.; Amin, M.N.; Rahman, M.M.; Tipu, M.M.H.; Alsuhaibani, A.M.; Gaber, A.; Ahmed, S.
Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae 2022, 8, 362.
https://doi.org/10.3390/horticulturae8050362
AMA Style
Islam MM, Naznin S, Naznin A, Uddin MN, Amin MN, Rahman MM, Tipu MMH, Alsuhaibani AM, Gaber A, Ahmed S.
Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae. 2022; 8(5):362.
https://doi.org/10.3390/horticulturae8050362
Chicago/Turabian Style
Islam, Md Mazadul, Sauda Naznin, Afroz Naznin, Md Nasir Uddin, Md Nurul Amin, Md Mushfiqur Rahman, Mohammad Monirul Hasan Tipu, Amnah Mohammed Alsuhaibani, Ahmed Gaber, and Sharif Ahmed.
2022. "Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing" Horticulturae 8, no. 5: 362.
https://doi.org/10.3390/horticulturae8050362
APA Style
Islam, M. M., Naznin, S., Naznin, A., Uddin, M. N., Amin, M. N., Rahman, M. M., Tipu, M. M. H., Alsuhaibani, A. M., Gaber, A., & Ahmed, S.
(2022). Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae, 8(5), 362.
https://doi.org/10.3390/horticulturae8050362
