Search Results - Tipu, Mohammad Monirul Hasan

Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing by Islam, Md Mazadul, Naznin, Sauda, Naznin, Afroz, Uddin, Md Nasir, Amin, Md. Nurul, Rahman, Md. Mushfiqur, Tipu, Mohammad Monirul Hasan, Alsuhaibani, Amnah Mohammed, Gaber, Ahmed, Ahmed, Sharif

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