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