Islam, Md MazadulNaznin, SaudaNaznin, AfrozUddin, Md NasirAmin, Md. NurulRahman, Md. MushfiqurTipu, Mohammad Monirul HasanAlsuhaibani, Amnah MohammedGaber, AhmedAhmed, Sharif2024-12-192024-12-19https://hdl.handle.net/10568/164080Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing