{"id":14381,"date":"2025-12-16T00:00:00","date_gmt":"2025-12-16T00:00:00","guid":{"rendered":"https:\/\/gamarra.eus\/2025\/12\/16\/elkarhezi-analisis-de-pan-sin-gluten-en-la-facultad-de-farmacia\/"},"modified":"2026-01-13T13:32:31","modified_gmt":"2026-01-13T13:32:31","slug":"balioa-duen-ogia_elkarhezi-proiekturen-hirugarren-fasea-gluten-gabeeko-ogiaren-analitika-farmazia-fakultatean","status":"publish","type":"post","link":"https:\/\/gamarra.eus\/eu\/2025\/12\/16\/balioa-duen-ogia_elkarhezi-proiekturen-hirugarren-fasea-gluten-gabeeko-ogiaren-analitika-farmazia-fakultatean\/","title":{"rendered":"Balioa duen ogia_Elkarhezi proiekturen hirugarren fasea: gluten gabeeko ogiaren analitika Farmazia Fakultatean"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner vc_custom_1650882373253\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Emaitza oso positiboa izan zen, izan ere, gluten gabeeko ogia<span class=\\\"gmail_default\\\">ren elaborazio egokia<\/span>\u00a0egiaztatzeko aukera izan genuen. Era berean, beste espezialitateetako eta beste ikastetxeetako ikasleekin\u00a0l<span class=\\\"gmail_default\\\">an egiteko aukera<\/span>\u00a0izan genuen, eta horrek\u00a0<span class=\\\"gmail_default\\\">aukera eman\u00a0<\/span>zien<span class=\\\"gmail_default\\\">\u00a0ikasleei<\/span>\u00a0ikuspegi\u00a0et<wbr \/>a\u00a0ezagutza\u00a0berriez\u00a0aberasteko.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<h5 class=\"tit_noti_documentos\">Dokumentu eta loturak<\/h5>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"uavc-list-icon uavc-list-icon-wrapper ult-adjust-bottom-margin   \"><ul class=\"uavc-list\"><\/ul><\/div><\/div><\/div><\/div><\/div><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"uavc-list-icon uavc-list-icon-wrapper ult-adjust-bottom-margin   \"><ul class=\"uavc-list\"><\/ul><\/div><\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"Emaitza oso positiboa izan zen, izan ere, gluten gabeeko ogiaren elaborazio egokia\u00a0egiaztatzeko aukera izan genuen. Era berean, beste espezialitateetako eta beste ikastetxeetako ikasleekin\u00a0lan egiteko aukera\u00a0izan genuen, eta horrek\u00a0aukera eman\u00a0zien\u00a0ikasleei\u00a0ikuspegi\u00a0eta\u00a0ezagutza\u00a0berriez\u00a0aberasteko. Dokumentu eta loturak","protected":false},"author":1,"featured_media":14379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_settagord":"86","footnotes":""},"categories":[156],"tags":[86,108],"post_series":[],"class_list":["post-14381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balioa-duen-ogia","tag-normal","entry","has-media"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"Emaitza oso positiboa izan zen, izan ere, gluten gabeeko ogiaren elaborazio egokia egiaztatzeko aukera izan genuen. 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