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  1. 1

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

    出版 2011
    Thesis

    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. 由 Trimanez, Selina Belle Mirador

    Thesis

    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. 由 Debuyan, Ma. Ceres Dolloso

    Thesis

    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). 由 Borbolla, Louise Humbelina Valdez

    Thesis

    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 由 Amigo, Ronald Ladrillo

    Thesis

    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 由 Cagbaleño, Lonibelle Padilla

    Thesis

    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 由 Navarro, Jhoanna Dumdumaya

    Thesis

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

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