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Journal: HorticulturaeVolume: 8Number: 362
Article: Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing
  • Authors:
  • Md Mazadul Islam1,*,
  • Sauda Naznin1 and
  • Afroz Naznin2
  • et al.
Link: https://www.mdpi.com/2311-7524/8/5/362

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