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- 2022
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Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
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Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
(
- Master (Two yrs)
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Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
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Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
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Mark
Product development of side-stream press cake through fermentation
(
- Master (Two yrs)