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...
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| Format: | bachelorThesis |
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2025
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| Online Access: | https://repositorio.puce.edu.ec/handle/123456789/45445 |
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