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- 2020
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Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)
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Mark
Temperature distribution in a high shear mixer during heating
- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
- Master (Two yrs)
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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)
- 2019
-
Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)
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Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
- Univ. Diploma
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Mark
Mjölksyrabakterier i suröl
- Univ. Diploma
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Mark
Säker köttbullsproduktion
- Univ. Diploma
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Mark
Hur påverkas bakegenskaper, smak, utseende och textur på glutenfritt bröd vid tillsats av broccolipulver?
- Univ. Diploma