000			01079nam a22001817a 4500
003			OSt
005			20250331080902.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aOrcino, Divina V.
245			_aOrganoleptic properties of dumplings (wanton and siomai) with yacon (smallanthus sonchifolius)/ _cDivina B. Orcino and Gerly M. Eugenio
260			_aBayombong: _bNueva Vizcaya State University; _c2009.
300			_axii, 61 leaves : _bphotos ; _c28 cm.
500			_aThis study aimed to determine the acceptability and organoleptic properties of siomai and wonton using yacon in terms of color/appearance, texture and flavor and taste. Result showed that both siomai and wonton with yacon were described as like very much in acceptability and were as desirable in terms of color/appearance, texture, flavor and taste as the control. The experimental products were adjudged to be comparable with the control in quality and consumer acceptability.
504			_aBibliographical References
700			_aEugenio, Gerly M.
942			_2ddc _cU _n0
999			_c531 _d531