01025nam a22001577a 4500003000400000005001700004008004100021040000900062100002200071245013900093260005500232300003900287500048800326504003100814700002200845OSt20250331080902.0250331b        |||||||| |||| 00| 0 eng d  cNVSU  aOrcino, Divina V.  aOrganoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/cDivina B. Orcino and Gerly M. Eugenio  aBayombong:bNueva Vizcaya State University;c2009.  axii, 61 leaves :bphotos ;c28 cm.  aThis 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.
 
  aBibliographical References  aEugenio, Gerly M.