Preparación de tres cócteles usando uvilla, mucílago de cacao y ají

The research study 'Preparation of three cocktails using uvilla, cocoa mucilage, and chili pepper' addresses the limited integration of indigenous ingredients in mixology, which restricts innovation and the use of local products with high nutritional and cultural value. This study was just...

• Autor principal: Toro Félix, David Alejandro (author)
• Formato: bachelorThesis
• Publicado em: 2025
• Assuntos: coctelería, ingredientes locales, innovación gastronómica, productos autóctonos, mixología
• Acesso em linha: https://repositorio.puce.edu.ec/handle/123456789/45556