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Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (Solanum tuberosum L.) Chips Cover

Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (Solanum tuberosum L.) Chips

Journal of Agricultural Sciences – Sri Lanka
Volume 19 (2024): Issue 2
By:   
Open Access
|May 2024
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DOI: https://doi.org/10.4038/jas.v19i2.10021 | Journal eISSN: 2386-1363
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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:
Abscisic acid,
Colour Organoleptic,
Potato,
Taste,
Texture

© 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.

Volume 19 (2024): Issue 2
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