Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
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- Master (Two yrs)
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The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- Master (Two yrs)
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Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)