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Suitability of locally available potato varieties for chipping

Authors:

D. C. K. Illeperuma ,

Dept. of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, LK
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N. K. Wickramasinghe

Dept. of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, LK
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Abstract

Keywords: chip colour, chipping, potato, total sugar

Doi: 10.4038/jnsfsr.v28i2.2682

J.Natn.Sci.Foundation Sri Lanka 2000 28 (2): 143-151

How to Cite: Illeperuma, D.C.K. and Wickramasinghe, N.K., 2000. Suitability of locally available potato varieties for chipping. Journal of the National Science Foundation of Sri Lanka, 28(2), pp.143–151. DOI: http://doi.org/10.4038/jnsfsr.v28i2.2682
Published on 29 Jun 2000.
Peer Reviewed

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