{"title":"Effects of curing time, abscisic acid content and storage methods on the organoleptic properties of boiled potato (Solamun tuberosum) chips","authors":"M. Ahmed, D. T. Gungula, V. T. Tame","doi":"10.4038/java.v5i2.48","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":250751,"journal":{"name":"Journal of Agriculture and Value Addition","volume":"116 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agriculture and Value Addition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4038/java.v5i2.48","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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