Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
A method for predicting baking performance through evaluation of short crust dough
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- Master (Two yrs)
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Mark
Acid hydrolysation of starch and formulation of starch microspheres
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- Prof. qual. >4 yrs
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
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- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
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- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
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- Master (Two yrs)