TAUFIQUE, T. .; ROY, T. S. .; CHAKRABORTY, R. .; MOSTOFA, M.; KUNDU, B. C. . COMPARISON OF THE COOKING CHARACTERISTICS AMONG TRUE POTATO SEED (TPS) AND SEED POTATO VARIETIES AFTER MICROWAVE HEATING. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 2, p. e1327, 2021. DOI: 10.15414/jmbfs.1327. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/1327. Acesso em: 30 nov. 2021.