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...
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| 格式: | bachelorThesis |
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2025
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| 主題: | |
| 在線閱讀: | https://repositorio.puce.edu.ec/handle/123456789/45555 |
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