01091nam a22001577a 4500003000400000005001700004008004100021040000900062100002200071245011300093260005500206300003900261500054700300504005500847700003100902OSt20250403135410.0250403b        |||||||| |||| 00| 0 eng d  cNVSU  aUraga, Jovelyn B.  aAcceptability of vegetables as toppings and stuffed recipes/cJovelyn B. Uraga and Eileen Cherry D. Salvador  aBayombong:bNueva Vizcaya State University;c2009.  axii, 64 leaves :bphotos ;c28 cm.  aThis 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.
  aIncludes appendices and bibliographical references  aSalvador, Eileen Cherry D.