Oil absorption and moisture loss of French fries and crisps from selected potato (Solanum tuberosum l.) cultivars grown in Rwanda

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dc.contributor.authorNdungutse, V., . .
dc.contributor.authorNgoda, P. M. .,
dc.contributor.authorVasanthakaalam, H
dc.contributor.author, Rwubatse, B. .,
dc.date.accessioned2026-05-29T08:59:18Z
dc.date.available2026-05-29T08:59:18Z
dc.date.issued2025
dc.identifier.urihttps://www.ajol.info/index.php/rjeas/article/view/295613
dc.identifier.urihttp://41.89.96.81:4000/handle/123456789/3780
dc.language.isoen
dc.publisherAfrican Journals Online (AJOL)
dc.titleOil absorption and moisture loss of French fries and crisps from selected potato (Solanum tuberosum l.) cultivars grown in Rwanda
dc.typeArticle

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