Browsing by Subject "Taro flour"

Now showing items 1-2 of 2

    • Acceptability of taro flour in making empanada dough 

      Paisano, Mary Joy B.; Ballera, Frecia F.; Vergara, Rian B.; Villa, Jennyvie C.; Baylon, Myca M. (Pilar Satellite College, Capiz State University, 2023-07)
      The Experimental was conducted at the HM Laboratory Room at CapSU, Pilar Satellite College from May 25-26 with the following objectives of determining the acceptability of Empanada using Taro Flour at the different levels ...

    • Utilization and acceptability of Biscotti with varying levels of Taro (Colocasia esculenta) flour 

      Balasa, Marissa S.; Ocado, Jena O.; Mationg, Christine C. (Mambusao Satellite College, Capiz State University, 2023-06)
      This study was carried out to utilize and evaluate the quality of taro (Colocasia esculenta) flour for biscotti production. Specifically, it aimed to evaluate the quality of biscotti made from varying levels of taro flour ...