[1]
P. Raigond, R. Ezekiel, and B. Kaundal, “STARCH FRACTIONS OF COOKED POTATOES AT LOW TEMPERATURE”, PotatoJ, vol. 41, no. 1, Jul. 2014, Accessed: Jun. 24, 2026. [Online]. Available: https://epubs.icar.org.in/index.php/PotatoJ/article/view/41815