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...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | bachelorThesis |
| Argitaratua: |
2025
|
| Gaiak: | |
| Sarrera elektronikoa: | https://repositorio.puce.edu.ec/handle/123456789/45555 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi