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- 2017
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
(
- Master (Two yrs)
-
Mark
Mayonnaise: Quality and Catastrophic Phase Inversion
(
- Master (Two yrs)
-
Mark
An investigation of rapeseed protein as a new food product
(
- Master (Two yrs)
-
Mark
Effect of salt, phosphate and carrageenan on proporties of smoked ham
(
- Master (Two yrs)
-
Mark
Different parameters affecting lipid oxidation in meatballs
(
- Master (Two yrs)
-
Mark
Impact of raw material characteristics on weight losses during coffee roasting
(
- Master (Two yrs)
- 2016
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
(
- Master (Two yrs)
-
Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
(
- Master (Two yrs)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
(
- Master (Two yrs)
- 2015
-
Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
(
- Master (Two yrs)