Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”

Published 2008 View Full Article

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Title
Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 6, Pages 617-619
Publisher
Elsevier BV
Online
2008-09-26
DOI
10.1016/j.jfca.2008.09.001

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