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- 2022
-
Mark
A Functionality Study of Mycoprotein
(
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
(
- Master (Two yrs)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
(
- Master (Two yrs)
-
Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
(
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)