@book{809,
	author = {Uraga, Jovelyn B. and Salvador, Eileen Cherry D.},
	title = {Acceptability of vegetables as toppings and stuffed recipes/},
	publisher = {Nueva Vizcaya State University;},
	year = {2009.},
	address = {Bayombong:},
	note = {This study was conducted to determine the acceptability of vegetables as pizza toppings and in Stuffed recipes on the food quality in terms of color / appearance, texture, flavor/taste.
	Result of the study showed no significant difference in general acceptability among treatments. The statistical analysis revealed a desirable rating on the use of vegetables as topping and in Stuffed recipes. The experimental treatments did not show significant differences as to food quality in terms of color / appearance, texture and flavor and taste.
}
}