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  1. 1

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

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

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

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

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

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    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). av Borbolla, Louise Humbelina Valdez

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    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. av Babano, Ernest Bryan Pamugas

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

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