HIGHLIGHTS
- who: Tocosh et al. from the Universidad Nacional Mayor de San Marcos, UNMSM, Lima, (Perú) have published the paper: YIELD OF TOCOSH FLOUR IN TWO POTATO VARIETIES (SOLANUM TUBEROSUM) AND THEIR CHARACTERISTICS, in the Journal: (JOURNAL)
- what: The fermentation time of each variety of potato was: in the court 30, native 45 days.
SUMMARY
The yield in the production of tocosh flour obtained with the flow of tocosh flour processing figure 1 for each variety of potato in the study was: 59.60%, for the native variety 45%, variety of canchan . . .
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