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...

• 第一著者: Cadena Guagua, Nixon Israel (author)
• フォーマット: bachelorThesis
• 出版事項: 2024
• 主題: harina de haba, postres innovadores, alimentación saludable
• オンライン･アクセス: https://repositorio.puce.edu.ec/handle/123456789/44626