New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries
The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one trea...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/14/bioconf_icafe2023_01019.pdf |