Uraga, Jovelyn B. creator Salvador, Eileen Cherry D. text Bayombong Nueva Vizcaya State University 2009 monographic eng

print

xii, 64 leaves : photos ; 28 cm. Jovelyn B. Uraga and Eileen Cherry D. Salvador 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. Includes appendices and bibliographical references 250403 20250403135410.0