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Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries. Res. Agric. Livest. Fish. [Internet]. 2016 Aug. 19 [cited 2026 Jul. 6];3(2):295-304. Available from: https://banglajol.info/index.php/RALF/article/view/29355