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...
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| Format: | bachelorThesis |
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2024
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| Online Access: | https://repositorio.puce.edu.ec/handle/123456789/44626 |
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