1 – 10 of 14
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 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