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- 2015
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
-
Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- 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
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- 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)