Desarrollan un pan sin gluten, empleando materias primas regionales como la harina de algarroba y goma brea. Sus características son similares a la de un pan integral, esponjoso, consistente, crocante y con un leve sabor dulce. En #LaLocomotora hablamos con Gabriela Molina, Licenciada en Ciencias y Tecnología de los Alimentos de la Facultad de Química, Bioquímica y Farmacia (FQByF) de la Universidad Nacional de San Luis.
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