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1:17
¿Cuál harina deja un apanado más crujiente al freír? Probamos harina bizcochera o cuatro ceros, harina panadera o tres ceros, almidón de maíz, harina de arroz, harina de maíz y un mix de harina panadera con almidón. Mismo vegetal, mismo batido y misma fritura… pero resultados muy diferentes. #CienciaYCocina #Harina
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