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- 2022
-
Mark
Icke-energigivande sötningsmedel i Energidryck
(
- Bach. Degree
-
Mark
Creating A Chicken Analogue with Mycoprotein
(
- Master (Two yrs)
- 2021
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
(
- Master (Two yrs)
-
Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)
-
Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
(
- Master (Two yrs)
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
-
Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
-
Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
-
Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
(
- Master (Two yrs)