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- 2021
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
- Master (Two yrs)
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
- Master (Two yrs)
- 2020
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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)
-
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)
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Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
- 2019
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Mark
Optimization of Protein Recovery from Rapeseed Press Cake
- Master (Two yrs)
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Mark
Characterising the Rheology of Fermented Dairy Products During Filling
- Master (Two yrs)
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Mark
Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart
- Master (Two yrs)