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- 2017
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
(
- Master (Two yrs)
-
Mark
Effect of guard cells electroporation on drying kinetics and quality characteristics of Genovese basil leaves
(
- Master (Two yrs)
-
Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
(
- Bach. Degree
-
Mark
Mikrobiologiska skillnader vid tillagning av kött med tre olika varianter av sous vide
(
- Univ. Diploma
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
- 2016
-
Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
(
- Master (Two yrs)
-
Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
(
- Master (Two yrs)
-
Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
(
- Master (Two yrs)
-
Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
(
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)