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- 2021
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
- Master (Two yrs)
- 2020
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Mark
Starch Pickering Emulsions - Release Mechanisms
- Master (Two yrs)
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
- Master (Two yrs)
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Mark
Analyzing potato protein isolates for their potential in developing meat analogues
- Master (Two yrs)
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Mark
Emulsifying properties of Baobab pulp for novel food application
- Master (Two yrs)
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
- Master (Two yrs)
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Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
- Master (Two yrs)
- 2019
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Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
- Master (Two yrs)