Orcino, Divina V. <br/><br/>
Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/ 
Divina B. Orcino and Gerly M. Eugenio 
 - Bayombong:  Nueva Vizcaya State University;  2009. 
 - xii, 61 leaves :  photos ;  28 cm. 
<br/><br/> 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.<br/>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.<br/> <br/> 
<br/><br/>Bibliographical References