Orcino, Divina V. creator Eugenio, Gerly M. text Bayombong Nueva Vizcaya State University 2009 monographic eng

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xii, 61 leaves : photos ; 28 cm. Divina B. Orcino and Gerly M. Eugenio 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 250331 20250331080902.0