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2023
Mark INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
van Mieghem, Nienke ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2015
Mark Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
Ek, Martina ^LU (2015) KLT920 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)