Innovación gastronómica: desarrollo de tres postres utilizando harina de haba como ingrediente principal

In the context of Ecuadorian gastronomy, bean flour, rich in protein and gluten-free, represents an ingredient with great nutritional potential. However, its use is limited in the kitchen, particularly in confectionery, which presents an opportunity to innovate and diversify the culinary offer. The...

• מחבר ראשי: Cadena Guagua, Nixon Israel (author)
• פורמט: bachelorThesis
• יצא לאור: 2024
• נושאים: harina de haba, postres innovadores, alimentación saludable
• גישה מקוונת: https://repositorio.puce.edu.ec/handle/123456789/44626