01079nam a22001817a 4500 OSt 20250331080902.0 250331b |||||||| |||| 00| 0 eng d NVSU Orcino, Divina V. 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. 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.   Bibliographical References Eugenio, Gerly M. ddc U 0 531 531 0 0 ddc 0 0 NVSUBAY NVSUBAY 2025-03-31 Donation 0 U (BSHT) Or64o 2009 U270 2025-03-31 08:11:20 2025-03-31 U