Islam, M. M., Naznin, S., Naznin, A., Uddin, M. N., Amin, M. N., Rahman, M. M., . . . Ahmed, S. (2022). Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing. MDPI.
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Chicago Style (17th ed.) Citation
Islam, Md Mazadul, et al. Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. MDPI, 2022.
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MLA (9th ed.) Citation
Islam, Md Mazadul, et al. Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. MDPI, 2022.
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Warning: These citations may not always be 100% accurate.