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Taro Flour in Biscuit Production by Gina Ashfihani is a document available to read on EtoBox.

What is Taro Flour in Biscuit Production about?

The document summarizes a study that investigated replacing wheat flour with taro flour at different ratios (10%, 20%, 30%, and 40%) in biscuit making. Key findings include: - Biscuits with 10-30% taro flour substitution had good sensory properties and acceptability, while 40% taro flour biscuits were less acceptable. - Incorporating taro flour increased the biscuits

Author

Gina Ashfihani

Language

EN