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  1. 1

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

    Tese

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

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

    Tese

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

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

    Tese

    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). por Borbolla, Louise Humbelina Valdez

    Tese

    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. por Babano, Ernest Bryan Pamugas

    Tese

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

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