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Evaluation of potato genotypes for chips and French fries


, : Evaluation of potato genotypes for chips and French fries. Journal of the Indian Potato Association 30(1/2): 183-184

Nineteen potato cultivars were evaluated for dry matter specific gravity, ascorbic acid content, total soluble solids content, percentage wastage, percentage oil absorption and frying time in 2001-02. Genotypes Kufri Chipsona-1 and Kufri Chipsona-2 were the most suitable for processing into french fries and chips.

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