TY  - BOOK
AU  - Orcino, Divina V.
AU  - Eugenio, Gerly M.
TI  - Organoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)
PY  - 2009///
CY  - Bayombong
PB  - Nueva Vizcaya State University
N1  - 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
ER  -