Azizi, A. F., Sethi, S., Joshi, A., Singh, A. M., Raigond, P., Singh, M. K., & Yadav, R. K. (2020). Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications. J Food Sci Technol.

Azizi, Ahmad Farid, Shruti Sethi, Alka Joshi, Anju Mahendru Singh, Pinky Raigond, Manoj Kumar Singh, und R. K. Yadav. "Biochemical and Functional Attributes of Raw and Boiled Potato Flesh and Peel Powders for Suitability in Food Applications." J Food Sci Technol 2020.

Azizi, Ahmad Farid, et al. "Biochemical and Functional Attributes of Raw and Boiled Potato Flesh and Peel Powders for Suitability in Food Applications." J Food Sci Technol 2020.