Tag: Tart
-
Acceptability of baked products from corn flour and corn silk powder
Rejean G. Vista (Author) Abstract The continuous advancement in food research highlights the integration of unique ingredients and methods in baking, utilizing locally sourced products. The study aimed to create a variety of baked goods from corn flour and corn silk, employing a Completely Randomized Design (CRD) with three treatments across three trials. These trials…