University of Cebu-Banilad Library catalog › Details for: Acceptability of using taro (Colocasia esculenta) as main ingredient for making various local dishes /

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Acceptability of using taro (Colocasia esculenta) as main ingredient for making various local dishes / Jerilyn A. Potestad, Jasper C. Maravillon, Jandine Chlouie S. Paglinawan, Krisna Van P. Dagpin.

By: Potestad, Jerilyn A [autrhor.]Contributor(s): Maravillon, Jasper C [author.] | Paglinawan, Jandine Chlouie S [author.] | Dagpin, Krisna Van P [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xii, 109 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Taro | Local dishes | Sensory attributes | Aroma | Taste | Appearance | Quasi-experimental | Aerobic plate count | Total coliform count | Mold and yeast count | Cebu CitySummary: Traditional Filipino dishes are the next big trend in the restaurant industry right now. Taro (Colocasia esculenta) is an herbaceous plant belonging to the Araceae family. It is likely native to Southeast Asia, and because of its delicious root-like corm, it went to the Pacific islands and grew an essential crop. Wit its amazing flavors that showcase the nation's multicultural heritage, pinoy food has been pleasing palates for a long time. Almost every dish has some Native, Spanish, or Chinese influence.

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Periodicals	College Library Periodicals	T P84ac 2024 (Browse shelf)	Available		3UCBL000028551

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Includes bibliographical references and appendices.

Traditional Filipino dishes are the next big trend in the restaurant industry right now. Taro (Colocasia esculenta) is an herbaceous plant belonging to the Araceae family. It is likely native to Southeast Asia, and because of its delicious root-like corm, it went to the Pacific islands and grew an essential crop. Wit its amazing flavors that showcase the nation's multicultural heritage, pinoy food has been pleasing palates for a long time. Almost every dish has some Native, Spanish, or Chinese influence.