Uraga, Jovelyn B. <br/><br/>
Acceptability of vegetables as toppings and stuffed recipes/ 
Jovelyn B. Uraga and Eileen Cherry D. Salvador 
 - Bayombong:  Nueva Vizcaya State University;  2009. 
 - xii, 64 leaves :  photos ;  28 cm. 
<br/><br/> 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.<br/>	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.<br/> 
<br/><br/>Includes appendices and bibliographical references