This is an article discussing how a Tiyapayan is made. It is an indigenous Maranao delicacy which is prepared from Bugas (glutinous rice), kamais (corn rice), Banggala (cassava) or tikap (millet). Tapay powder is equivalent to the levadura of the Pangasinense and Ilocanos in Luzon. The powder is used to initiate the fermentation process.
Info
| Type of Material | Not specified |
| Research Publication Address | University Research Center, Marawi City |
| Year Published | 1979 |
| Author | PANGANDAMAN, Zenaida , 1979. |
| Research Location | Mindanao State University - Marawi City MSU, Marawi CIty |