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- 2022
-
Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
- Master (Two yrs)
- 2021
-
Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
- Master (Two yrs)
-
Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- Master (Two yrs)
-
Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
- Master (Two yrs)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
- Master (Two yrs)