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  1. 1

    Development and utilization of fermented tiessa (Pouteria camphechiana) fruit for piaya filling por Arrojo, Gemini Marie Corpes

    Publicado 2011
    Tesis

    Development and utilization of fermented tiessa (Pouteria camphechiana) fruit for piaya filling
  2. 2

    Utilization of spent coffee grounds in the development of coffee flavored filling for piaya. por Trimanez, Selina Belle Mirador

    Tesis

    Utilization of spent coffee grounds in the development of coffee flavored filling for piaya.
  3. 3

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

    Tesis

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

    Tesis

    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

    Effects of packaging on the storage stability of flat piaya treated potassium sorbate and antioxidants por Amigo, Ronald Ladrillo

    Tesis

    Effects of packaging on the storage stability of flat piaya treated potassium sorbate and antioxidants
  6. 6

    Development and characterization of flat piaya with banana-flavored filling por Cagbaleño, Lonibelle Padilla

    Tesis

    Development and characterization of flat piaya with banana-flavored filling
  7. 7

    Storage study of flat piaya packed in oriented polypropelene bag, metallized bag and vaccum bag por Navarro, Jhoanna Dumdumaya

    Tesis

    Storage study of flat piaya packed in oriented polypropelene bag, metallized bag and vaccum bag

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