01342nam a22001697a 4500 OSt 20250331102905.0 250331b |||||||| |||| 00| 0 eng d NVSU Mahinil, Melba G. Acceptability of crinkles with yam flour and yam paste/ Melba G. Mahinil Bayombong: Nueva Vizcaya State University; 2010. xi, 39 leaves : photos ; 28 cm. This study aimed to determine the potential use of yam flour and yam paste in making crinkles and to find out the acceptability and quality of the finished product in terms of texture flavor and taste. Result showed that there were significant differences on the acceptability and quality of the crinkles in terms of texture, flavor and taste. The acceptability of the control crinkle was adjudged as extremely desirable while the crinkle with yam flour was adjudged as very desirable. The crinkle with yam paste on the other hand was moderately desirable. The quality of crinkles in terms of texture, flavor and taste also differed significantly with each other. The control crinkles were found to be the most desirable followed by T2-crinkles with yam flour (very desirable). The crinkles with yam paste was rated as moderately desirable. Bibliographical References ddc U 0 606 606 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-03-31 Donation 0 U (BSHT) M21a 2010 U390 2025-03-31 10:30:09 2025-03-31 U