Näytetään 1 - 5 yhteensä 5 tuloksesta haulle '', hakuaika: 0,01s Tarkenna hakua
  1. 1

    Modification of the pigeon pea (Cajanus cajan) burger patty formulation. Tekijä Bandiola, Clarisse M.

    Opinnäyte

    Modification of the pigeon pea (Cajanus cajan) burger patty formulation.
  2. 2

    Characterization of piaya paste filling from kadios (Cajamus cajan) flour. Tekijä Debuyan, Ma. Ceres Dolloso

    Opinnäyte

    Characterization of piaya paste filling from kadios (Cajamus cajan) flour.
  3. 3

    Development and characterization of burger patty from kadios (Cajanus cajan). Tekijä Iray, Therese Dane G.

    Opinnäyte

    Development and characterization of burger patty from kadios (Cajanus cajan).
  4. 4

    Physical and sensorial effect of pigeon pea (Cajanus cajan) flour to the dough and of sweet potato (ipomea batatas) flour to the filling of flatbread (PIAYA). Tekijä Borbolla, Louise Humbelina Valdez

    Opinnäyte

    Physical and sensorial effect of pigeon pea (Cajanus cajan) flour to the dough and of sweet potato (ipomea batatas) flour to the filling of flatbread (PIAYA).
  5. 5

    Utilization of jackfruit (Ariocarpus keterophyllus) and kadyos (Cajanus cajan) as meat alternative in the development of a vegan sausage. Tekijä Babano, Ernest Bryan Pamugas

    Opinnäyte

    Utilization of jackfruit (Ariocarpus keterophyllus) and kadyos (Cajanus cajan) as meat alternative in the development of a vegan sausage.

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