Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and ...
Enlace original:
https://cgspace.cgiar.org/handle/10568/80034
Burgos, G.
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Haan, Stef de
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Salas, E.
,
Bonierbale, Merideth W.
,
[Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”.]
,
Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”.
