Giri, N.A. and Mridula, D. (2017) “OPTIMIZATION OF POTATO FLOUR FOR DEVELOPMENT OF BISCUITS BY USING RESPONSE SURFACE METHODOLOGY”, Potato Journal, 43(2). Available at: https://epubs.icar.org.in/index.php/PotatoJ/article/view/66616 (Accessed: 24 June 2026).