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- 2021
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
- 2020
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
- Master (Two yrs)
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Mark
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
- Master (Two yrs)
- 2019
-
Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
- Master (Two yrs)
-
Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
- Master (Two yrs)
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Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)