Suitability of locally available potato varieties for chipping

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dc.contributor.authorIlleperuma, D.C.K.
dc.contributor.authorWickramasinghe, N.K.
dc.date.accessioned2026-07-09T15:34:02Z
dc.date.issued2000
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 28(2):p.143-151
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF28_2/JNSF28_2_143.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/298
dc.language.isoEnglish
dc.publisherNational Science Foundation:Colombo
dc.subjectFood science
dc.subjectPotatoes
dc.subjectSolanum tuberosum
dc.subjectVariety trials
dc.subjectFood processing
dc.subjectPotato chips
dc.subjectSugar
dc.subjectFood chemistry
dc.titleSuitability of locally available potato varieties for chipping
dc.typeArticle

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