Incorporación de tres ingredientes autóctonos del Ecuador: Ovo, taxo y capulí en la mixología
The present study aligns with the growing trend of revaluing native ingredients in Ecuadorian mixology, aiming to innovate in signature cocktails through the use of ovo (Spondias purpurea), taxo (Passiflora tripartita), and capulí (Prunus salicifolia). Despite Ecuador's rich gastronomic heritag...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 出版: |
2025
|
| 主題: | |
| 在線閱讀: | https://repositorio.puce.edu.ec/handle/123456789/45555 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 
