31 – 40 of 74
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
- 2020
-
Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
(
- Master (Two yrs)
-
Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
(
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
(
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
- 2019
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)