Acceptability of vegetables as toppings and stuffed recipes/ Jovelyn B. Uraga and Eileen Cherry D. Salvador
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University; 2009.Description: xii, 64 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) Ur72a 2009 (Browse shelf(Opens below)) | Not for loan | U271 |
This study was conducted to determine the acceptability of vegetables as pizza toppings and in Stuffed recipes on the food quality in terms of color / appearance, texture, flavor/taste.
Result of the study showed no significant difference in general acceptability among treatments. The statistical analysis revealed a desirable rating on the use of vegetables as topping and in Stuffed recipes. The experimental treatments did not show significant differences as to food quality in terms of color / appearance, texture and flavor and taste.
Includes appendices and bibliographical references
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