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- 2025
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Mark
Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
- Master (Two yrs)
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Mark
PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION
- Master (Two yrs)
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Mark
Optimization of Protein Extraction from The Novel Oil Crop Field Cress Press Cake
- Master (Two yrs)
-
Mark
Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans
- Master (Two yrs)
-
Mark
Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature
- Master (Two yrs)
-
Mark
Reduction of Flocculation in Potato-Based Milk Analogues
- Master (Two yrs)
- 2024
-
Mark
Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model
- Master (Two yrs)
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Mark
Evaluating how barrier properties of different chilled packages affect the product quality and package shape when filled with Kefir
- Master (Two yrs)
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Mark
Modifying the texture and mouthfeel of flavoured vodka
- Master (Two yrs)
-
Mark
Coagulation Properties of Swedish Red Dairy Milk: Effect of Poor-coagulating Milk, Pasteurization and Fat
- Master (Two yrs)