Estudiantes universitarias elaboraron una harina a base de chapulín de campo para preparar pan, y con ello contribuir a la prevención y tratamiento de la desnutrición en la población infantil.
Las alumnas de la carrera de Nutrición, Nadia Rodríguez Lovera y Luisa Nallely Espinoza Rendón, explicaron que su objetivo fue diseñar un alimento agradable al paladar y visualmente atractivo para los niños de entre cinco y 14 años de edad.
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