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PROPUESTA TÉCNICA PARA LA ELABORACIÓN DE PAN EN BASE A CUATRO INGREDIENTES INNOVADORES (GARBANZO - CICER ARIETINUM; ARVEJA - PISUM SATIVUM; ARROZ - ORYZA SATIVA; MIJO - PANICUM MILIACEUM) DIRIGIDO A PERSONAS CON ENFERMEDAD CELÍACA

ALEJANDRO LLUMIQUINGA, EVELYN YESSENIA (UNIBE, 2016)

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- ALEJANDRO LLUMIQUINGA, EVELYN YESSENIA (1)
Subject
- celiaquía, intolerancia, pan, propuesta, gluten (1)
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Date Issued
- 2016 (1)
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