Journal ArticleOPEN ACCESS

Obtention of Taro Flour (Colocasia esculenta L.) and Its Potential in Bread Making

  • Paixão A
  • Cardoso J
  • Loução A
  • et al.
International Journal of Food Science and Agriculture (2021) 5(3) 393-398
DOI: 10.26855/ijfsa.2021.09.009
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Abstract

… to obtain taro flour and produce bread with 100… bread formulated only with taro flour, what is considered good, since it is above 80%. The formulation made with substitution of taro flour …

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CITATION STYLE

APA

Paixão, A., Cardoso, J., Loução, A., Embaló, D., Costa, C., Pereira, A. M. A. F., … Morais, J. (2021). Obtention of Taro Flour (Colocasia esculenta L.) and Its Potential in Bread Making. International Journal of Food Science and Agriculture, 5(3), 393–398. https://doi.org/10.26855/ijfsa.2021.09.009

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