Desarrollo de cuatro preparaciones gastronómicas a base de chayote

The present study addresses the potential of chayote (Sechium edule) in gastronomy, a underutilized product despite its notable nutritional benefits and versatility. Through this research, the aim is to diversify its use by creating four innovative preparations that promote its consumption. The iden...

• Autore principale: Cuamacás Balenzuela, Kennyn Remigio (author)
• Natura: bachelorThesis
• Pubblicazione: 2025
• Soggetti: chayote, gastronomía, innovación culinaria, alimentos funcionales, nutrición, sostenibilidad alimentaria
• Accesso online: https://repositorio.puce.edu.ec/handle/123456789/45445