Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing by Md Mazadul Islam, Sauda Naznin, Afroz Naznin, Md Nasir Uddin, Md Nurul Amin, Md Mushfiqur Rahman, Mohammad Monirul Hasan Tipu, Amnah Mohammed Alsuhaibani, Ahmed Gaber, Sharif Ahmed

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