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- 2016
-
Mark
Development of a bean beverage - the effect of different treatments on sensory properties and nutritional content
(
- Master (Two yrs)
- 2015
-
Mark
Development of a FT-NIR model for analysing water content in rapeseed
(
- Master (Two yrs)
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)
-
Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
(
- Master (Two yrs)
-
Mark
The Effect of Temperature on Casein Micelle Structure in Micellar Casein Concentrate
(
- Master (Two yrs)
-
Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
-
Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
-
Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)