Gösterilen 1 - 5 sonuçlar arası kayıtlar. 5 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

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

    Tez

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

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

    Tez

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

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

    Tez

    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). Yazar: Borbolla, Louise Humbelina Valdez

    Tez

    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. Yazar: Babano, Ernest Bryan Pamugas

    Tez

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

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