Diseño de un recetario a base de amaranto, producido en la comunidad de Zuleta, provincia de Imbabura

The present research project is oriented to the design of a recipe book based on amaranth, produced in the community of Zuleta, province of Imbabura\; for which, the objective is to revalue the amaranth produced in the community of Zuleta through preparations that value its cultural importance. In s...

• מחבר ראשי: Castañeda Arcos, Freddy Antonio (author)
• פורמט: bachelorThesis
• יצא לאור: 2022
• נושאים: revalorización, amaranto, valor nutricional, recetario
• גישה מקוונת: https://repositorio.puce.edu.ec/handle/123456789/44826