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  1. 1

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

    Publié 2011
    Thèse

    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. par Trimanez, Selina Belle Mirador

    Thèse

    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. par Debuyan, Ma. Ceres Dolloso

    Thèse

    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). 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

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

    Thèse

    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 par Cagbaleño, Lonibelle Padilla

    Thèse

    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 par Navarro, Jhoanna Dumdumaya

    Thèse

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

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