@book{531,
	author = {Orcino, Divina V. and Eugenio, Gerly M.},
	title = {Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/},
	publisher = {Nueva Vizcaya State University;},
	year = {2009.},
	address = {Bayombong:},
	note = {This study aimed to determine the acceptability and organoleptic properties of siomai and wonton using yacon in terms of color/appearance, texture and flavor and taste.
Result showed that both siomai and wonton with yacon were described as like very much in acceptability and were as desirable in terms of color/appearance, texture, flavor and taste as the control. The experimental products were adjudged to be comparable with the control in quality and consumer acceptability.
 
}
}