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  1. 1

    Development and utilization of fermented tiessa (Pouteria camphechiana) fruit for piaya filling 著者: Arrojo, Gemini Marie Corpes

    出版事項 2011
    学位論文

    Development and utilization of fermented tiessa (Pouteria camphechiana) fruit for piaya filling
  2. 2

    Utilization of spent coffee grounds in the development of coffee flavored filling for piaya. 著者: Trimanez, Selina Belle Mirador

    学位論文

    Utilization of spent coffee grounds in the development of coffee flavored filling for piaya.
  3. 3

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

    学位論文

    Characterization of piaya paste filling from kadios (Cajamus cajan) flour.
  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). 著者: Borbolla, Louise Humbelina Valdez

    学位論文

    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

    Effects of packaging on the storage stability of flat piaya treated potassium sorbate and antioxidants 著者: Amigo, Ronald Ladrillo

    学位論文

    Effects of packaging on the storage stability of flat piaya treated potassium sorbate and antioxidants
  6. 6

    Development and characterization of flat piaya with banana-flavored filling 著者: Cagbaleño, Lonibelle Padilla

    学位論文

    Development and characterization of flat piaya with banana-flavored filling
  7. 7

    Storage study of flat piaya packed in oriented polypropelene bag, metallized bag and vaccum bag 著者: Navarro, Jhoanna Dumdumaya

    学位論文

    Storage study of flat piaya packed in oriented polypropelene bag, metallized bag and vaccum bag

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