Implementación de chicha de frutas como bases para la realización de cócteles

The lack of information about the use of chicha in cocktails represents an obstacle for innovation and acceptance of new proposals in mixology. Therefore, the objective of this research was to implement fruit chicha as a base for innovative cocktails, using pineapple, mango, pitahaya, soursop and pa...

• 第一著者: Rosero Rodríguez, Joshua Alexander (author)
• フォーマット: bachelorThesis
• 出版事項: 2025
• 主題: mixología, bebidas fermentadas, coctelería, gastronomía tradicional, innovación culinaria
• オンライン･アクセス: https://repositorio.puce.edu.ec/handle/123456789/45554