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...

• Главный автор: Carlosama Sandoval, Adrián Alejandro (author)
• Формат: bachelorThesis
• Опубликовано: 2025
• Предметы: chimichurri, propiedades organolépticas, alimentación saludable, conservación de alimentos, gastronomía ecuatoriana
• Online-ссылка: https://repositorio.puce.edu.ec/handle/123456789/45444