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Aplicar técnicas de chocolatería artesanal en las semillas de artocarpus heterophyllus (jaca) y theobroma bicolor (patasmuyo)
(Universidad de Cuenca, 2022-06-07)
The present intervention work aims to expand the consumption of
seeds of Artocarpus heterophyllus (jaca) and Theobroma Bicolor (patasmuyo),
using them as ingredients in the preparation of confectionery products and
chocolate ...