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Champan morado

dc.contributor.authorGarmendia, María Carlota [Período 1892 a 1900]
dc.date.accessioned2020-06-30T13:43:16Z
dc.date.available2020-06-30T13:43:16Z
dc.date.issued1892
dc.identifier.urihttps://hdl.handle.net/20.500.14546/280
dc.description.abstractReceta extraída del cuaderno Gran Reposteria del Mundo: confiturases_PE
dc.formatapplication/pdfes_PE
dc.language.isospaes_PE
dc.publisherUniversidad Le Cordon Bleues_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/es_PE
dc.subjectPreparación de alimentoses_PE
dc.subjectMaíz negroes_PE
dc.subjectHinojoes_PE
dc.subjectPimienta de chapaes_PE
dc.subjectAníses_PE
dc.subjectCulantroes_PE
dc.subjectChancacaes_PE
dc.subjectCáscara de naranjaes_PE
dc.subjectPorongoes_PE
dc.subjectCanelaes_PE
dc.subjectZumo de Piñaes_PE
dc.subjectFermentaciónes_PE
dc.titleChampan moradoes_PE
dc.typeinfo:eu-repo/semantics/otheres_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.01es_PE
dc.publisher.countryPEes_PE


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