Effects of curing time, abscisic acid content and storage methods on the organoleptic properties of boiled potato (Solamun tuberosum) chips
By: M. Ahmed, D. T. Gungula and V. T. Tame
DOI: https://doi.org/10.4038/java.v5i2.48 | Journal eISSN: 2659-2339
Language: English
Page range: 54 - 81
Published on: Dec 31, 2022
Published by: Faculty of Animal Science and Export Agriculture, Uva Wellassa University
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 M. Ahmed, D. T. Gungula, V. T. Tame, published by Faculty of Animal Science and Export Agriculture, Uva Wellassa University
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License.