000			01144nam a22001817a 4500
003			OSt
005			20250403135410.0
008			250403b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aUraga, Jovelyn B.
245			_aAcceptability of vegetables as toppings and stuffed recipes/ _cJovelyn B. Uraga and Eileen Cherry D. Salvador
260			_aBayombong: _bNueva Vizcaya State University; _c2009.
300			_axii, 64 leaves : _bphotos ; _c28 cm.
500			_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.
504			_aIncludes appendices and bibliographical references
700			_aSalvador, Eileen Cherry D.
942			_2ddc _cU _n0
999			_c809 _d809