Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
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- Master (Two yrs)
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Mark
Functionality of oat based food ingredients
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- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)