TY  - BOOK
AU  - Potestad, Jerilyn A.
AU  - Maravillon, Jasper C.
AU  - Paglinawan, Jandine Chlouie S. 
AU  - Dagpin, Krisna Van P.
TI  - Acceptability of using taro (Colocasia esculenta) as main ingredient for making various local dishes
PY  - 2024///
CY  - Cebu City, Philippines
PB  - University of Cebu-Banilad
KW  - Product development
KW  - Taro
KW  - Local dishes
KW  - Sensory attributes
KW  - Aroma
KW  - Taste
KW  - Appearance
KW  - Quasi-experimental
KW  - Aerobic plate count
KW  - Total coliform count
KW  - Mold and yeast count
KW  - Cebu City
N1  - Includes bibliographical references and appendices; Adult
N2  - 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
ER  -