Suitability of locally available potato varieties for chipping

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dc.contributor.authorIlleperuma, D.C.K.en_US
dc.contributor.authorWickramasinghe, N.K.en_US
dc.date.accessioned2010-07-06T11:08:41Z
dc.date.available2010-07-06T11:08:41Z
dc.date.issued2000en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 28(2):p.143-151en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6474
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectPotatoesen_US
dc.subjectSolanum tuberosumen_US
dc.subjectVariety trialsen_US
dc.subjectFood processingen_US
dc.subjectPotato chipsen_US
dc.subjectSugaren_US
dc.subjectFood chemistryen_US
dc.subject.lccFood scienceen_US
dc.titleSuitability of locally available potato varieties for chippingen_US
dc.typeArticleen_US

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