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Este artículo analiza las cualidades de la oferta de legumbres y pastas alimenticias, una gama de productos sostenible
y saludable, vinculados a los ingredientes más destacados de la dieta mediterránea. El autor detalla la evolución y características
más destacadas de cada sector, las tendencias en el consumo dentro y fuera del hogar. Asimismo, se incluyen referencias sobre las
cualidades gastronómicas de las legumbres y las pastas alimenticias.
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