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Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties
of wheat flour and dough 30 January 2008
https://www.google.com/search?q=research+about+taro+corms+as+a+flour&rlz=1C1GGRV_en
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https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.3085
Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties
of wheat flour and dough
Article in Journal of the Science of Food and Agriculture 88(2):273 - 279 · January 2008
with 805 Reads
https://www.researchgate.net/publication/229516096_Effect_of_taro_Colocasia_esculenta_flour
_addition_on_the_functional_and_alveographic_properties_of_wheat_flour_and_dough
World Journal of Dairy & Food Sciences 4 (2): 94-99, 2009 ISSN 1817-308X © IDOSI
Publications, 2009 Corresponding Author: M.S. Ammar, Food Science and Technology
Department, Faculty of Agriculture, AL-Azhar University, Cairo, Egypt 94 Using of Taro Flour
as Partial Substitute of Wheat Flour in Bread Making
https://pdfs.semanticscholar.org/f762/25f01fda702a7981b3b7b1c81a4ea4f98088.pdf