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2015
Mark A method for predicting baking performance through evaluation of short crust dough
Cheaib, Rana ^LU (2015) KLG820 20141
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
Andersson, Ida-Marie ^LU (2015) KLG820 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
Benjamas, Sumritjate ^LU (2015) KLGM01 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Building texture - the impact of mixing and recipe parameters on mayonnaise quality
Andersson, Ida ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
Olsson, Amanda ^LU and Mamic, Angela ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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