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UTILIZACIÓN DEL AJÍ ESCABECHE O AJÍ AMARILLO (CAPSICUM BACCATUM) EN LA ELABORACIÓN DE POSTRES EN EL DMQ

BAHAMONDE CAZARO, MARCO HERNÁN (UNIBE, 2017-04)

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Author
- BAHAMONDE CAZARO, MARCO HERNÁN (1)
Subject
- Ají escabeche, capsicum baccatum, bondades nutricionales, propiedades químicas, postres (1)
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Date Issued
- 2017 (1)
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