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- 2022
-
Mark
A Functionality Study of Mycoprotein
- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
- Master (Two yrs)
- 2021
-
Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
- Master (Two yrs)
-
Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
- Univ. Diploma
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
- Master (Two yrs)
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
- Master (Two yrs)
-
Mark
Järnberikning av alfalfagroddar
- 2nd term paper