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Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing por 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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