Creación de cuatro preparaciones a base de chocho (Lupinus mutabilis Sweet)

The research focused on the creation of four preparations based on chocho (Lupinus mutabilis Sweet). It was identified that, despite its high nutritional value and its importance in the Andean diet, its consumption is still limited due to the lack of innovation in its culinary applications. The over...

• Hoofdauteur: Albacura Gramal, Diana Elizabeth (author)
• Formaat: bachelorThesis
• Gepubliceerd in: 2025
• Onderwerpen: chocho (lupinus mutabilis Sweet), gastronomía, nutrición, innovación culinaria
• Online toegang: https://repositorio.puce.edu.ec/handle/123456789/45443