Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/10423Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Ortega Gomezjurado, Patricia Antonelly | - |
| dc.creator | Castelo Ruíz, Mónica Elizabeth | - |
| dc.date.accessioned | 2019-02-05T17:29:58Z | - |
| dc.date.available | 2019-02-05T17:29:58Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | Castelo Ruiz, M. E. (2018). Estudio de la harina ancestral Uchu Jacu e implementación en recetas gastronómicas (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TTAB-2018-15 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/10423 | - |
| dc.description | UCHU JACU (spicy flour), is made from six Andean grains, previously chosen one so that the final product has an excellent result and can be used in our Ecuadorian gastronomy. The flour UCHU JACU, is very used by our natives because it is a heritage of our ancestors, at present the indigenous prepare mainly a soup accompanied by roasted guinea pig; to give all the guests at the Cayambe festivities, such as the intiraymi and the San Juan fiestas. The present work shows an investigation of the culture of our ancestors, study of each one of the ingredients of the flour and gastronomic applications of the UCHU JACU, in national and international kitchen. Through gastronomic techniques, the flavor of different recipes such as: appetizers, main courses, desserts and drinks is enhanced. In this document you can also find the different classifications or varieties of each of the grains. | en |
| dc.description.abstract | UCHU JACU harina picante, está elaborada a base de seis granos andinos, escogidos previamente uno a uno para que el producto final tenga un excelente resultado y pueda ser utilizada en nuestra gastronomía ecuatoriana… | es_ES |
| dc.format.extent | 51 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2018 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | PREPARACIÓN DE ALIMENTOS | es_ES |
| dc.subject | HARINA | es_ES |
| dc.subject | ALIMENTOS TRADICIONALES | es_ES |
| dc.subject | RECETAS DE COCINA | es_ES |
| dc.title | Estudio de la harina ancestral Uchu Jacu e implementación en recetas gastronómicas | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Tecnologia en Alimentos y Bebidas | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TTAB-2018-15.pdf | 1,89 MB | Adobe PDF | Visualizar/Abrir |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons
