Đang hiển thị 1 - 5 kết quả của 5 cho tìm kiếm '', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Luận văn

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

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

    Luận văn

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

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

    Luận văn

    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). Bằng Borbolla, Louise Humbelina Valdez

    Luận văn

    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. Bằng Babano, Ernest Bryan Pamugas

    Luận văn

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

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