EVALUACIÓN DEL EFECTO DE LAS PROPIEDADES DEL ALMIDÓN SOBRE LA CALIDAD DE PASTAS LIBRES DE GLUTEN ELABORADAS CON VARIEDADES DE POLINIZACIÓN LIBRE DE MAÍZ
Keywords:
PASTAS LIBRES DE GLUTEN, POLINIZACIÓN LIBRE DE MAÍZAbstract
El objetivo del presente trabajo es evaluar el efecto de las propiedades del almidón sobre la aptitud de diferentes genotipos de maíz de polinización libre para la obtención de pasta libre de gluten
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