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- 2020
- Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation (
- Approaches for improving the rheological characterization of fermented dairy products (
- How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads (
- Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties (
- Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study (
- 2019
- Acrylamide in Ready-to-Eat Potato Products (
- Drivers and Barriers for Reducing Food Waste in School Kitchens (
- Pasteurization, regulation, optimization and process design for warm swelling fruit drinks (
- Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart (
- Optimization of Protein Recovery from Rapeseed Press Cake (