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  1. 1

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

    Thèse

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

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

    Thèse

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

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

    Thèse

    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). par Borbolla, Louise Humbelina Valdez

    Thèse

    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. par Babano, Ernest Bryan Pamugas

    Thèse

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

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