Taufique T, Roy TS, Chakraborty R, Mostofa M, Kundu BC. COMPARISON OF THE COOKING CHARACTERISTICS AMONG TRUE POTATO SEED (TPS) AND SEED POTATO VARIETIES AFTER MICROWAVE HEATING. J microb biotech food sci [Internet]. 2021 Oct. 1 [cited 2024 Apr. 25];11(2):e1327. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/1327