Innovación de tres postres aplicando técnicas vanguardistas
Contemporary gastronomy faces a critical challenge: the lack of innovation in the preparation of desserts, which limits the ability of gastronomic establishments to stand out in a competitive market. This project focused on revitalizing three traditional Ecuadorian desserts-paila ice cream, pineappl...
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| Natura: | bachelorThesis |
| Pubblicazione: |
2024
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| Accesso online: | https://repositorio.puce.edu.ec/handle/123456789/44638 |
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