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2019
Mark Yacon as a food ingredient in meat products : A comparison between Soluble and Insoluble Fraction of Yacon
Salinas, Gabriel ^LU (2019)
- Thesis › Doctoral thesis (compilation)
Mark Antioxidants as potential anti-inflammatory components in processed meat products
Burri, Stina ^LU (2019)
- Thesis › Doctoral thesis (compilation)
2016
Mark Computational studies of flow in Couette Rheometer and particle interaction in non-Newtonian fluids
Hamedi, Naser ^LU (2016)
- Thesis › Doctoral thesis (compilation)
2013
Mark Physicochemical properties of root fiber suspensions. A comparison between parsnip (Pastinaca sativa) and yacon (Smallanthus sonchifolius)
Castro, Alejandra ^LU (2013)
- Thesis › Doctoral thesis (compilation)
2012
Mark Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Petersson, Karin ^LU (2012)
- Thesis › Doctoral thesis (compilation)
2010
Mark The Influence of Salting Procedures on the Characteristics of Heavy Salted Cod
Thorainsdottir, Kristin ^LU (2010)
- Thesis › Doctoral thesis (compilation)
2009
Mark The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages
Bengtsson, Hanna ^LU (2009)
- Thesis › Doctoral thesis (compilation)
2008
Mark Mircostructure and rheological properties of concentrated tomato suspensions during processing
Bayod, Elena ^LU (2008)
- Thesis › Doctoral thesis (compilation)

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