Đang hiển thị 1 - 7 kết quả của 7 cho tìm kiếm '', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Được phát hành 2011
    Luận văn

    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. Bằng Trimanez, Selina Belle Mirador

    Luận văn

    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. Bằng Debuyan, Ma. Ceres Dolloso

    Luận văn

    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). 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

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

    Luận văn

    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 Bằng Cagbaleño, Lonibelle Padilla

    Luận văn

    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 Bằng Navarro, Jhoanna Dumdumaya

    Luận văn

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

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