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- 2021
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
- 2020
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)
-
Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
(
- Master (Two yrs)
-
Mark
Development of a Drink
(
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
- 2019
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
(
- Master (Two yrs)