Acceptability of vegetables as toppings and stuffed recipes/ Jovelyn B. Uraga and Eileen Cherry D. Salvador

By:

Uraga, Jovelyn B

Contributor(s):

Salvador, Eileen Cherry D

Material type: Text

TextPublication details: Bayombong: Nueva Vizcaya State University; 2009.Description: xii, 64 leaves : photos ; 28 cm

Item type: Undergraduate Research

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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

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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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Acceptability of vegetables as toppings and stuffed recipes/ Jovelyn B. Uraga and Eileen Cherry D. Salvador

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NUEVA VIZCAYA STATE UNIVERSITY