SORIANO, M. K. .; TAPALLA, N. .; SERANILLO, C. .; CORAL, T. .; BASTIDA, M. A. .; TOLATO, A. . Viability of Taro Flour as Ingredients of Polvoron at Bestlink College of the Philippines,S.Y. 2019–2020. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, [S. l.], v. 2, n. 1, 2020. Disponível em: https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1475. Acesso em: 23 apr. 2024.