1 – 10 of 29
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2023
-
Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
- Master (Two yrs)
- 2022
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
- Master (Two yrs)
-
Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
- Master (Two yrs)
-
Mark
Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
- Master (Two yrs)
-
Mark
Product development of side-stream press cake through fermentation
- Master (Two yrs)
-
Mark
Investigation of a Quark Production Process
- Master (Two yrs)
- 2021
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)