Desarrollo de tres chimichurris a base de aceite de aguacate y chillangua

The research on the development of three chimichurris based on avocado oil and chillangua addresses the need to offer innovative and healthy condiments in gastronomy. Traditional chimichurris, although valued for their flavor, do not usually include ingredients with additional functional benefits. T...

• Hoofdauteur: Carlosama Sandoval, Adrián Alejandro (author)
• Formaat: bachelorThesis
• Gepubliceerd in: 2025
• Onderwerpen: chimichurri, propiedades organolépticas, alimentación saludable, conservación de alimentos, gastronomía ecuatoriana
• Online toegang: https://repositorio.puce.edu.ec/handle/123456789/45444