Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (Solanum tuberosum L.) Chips
By: M. Ahmed
DOI: https://doi.org/10.4038/jas.v19i2.10021 | Journal eISSN: 2386-1363
Language: English
Page range: 285 - 304
Published on: May 1, 2024
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2024 M. Ahmed, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.