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  1. 1

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

    Thesis

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

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

    Thesis

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

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

    Thesis

    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). af Borbolla, Louise Humbelina Valdez

    Thesis

    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. af Babano, Ernest Bryan Pamugas

    Thesis

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

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