41 – 50 of 102
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
- Master (Two yrs)
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
- Master (Two yrs)
- 2020
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
- Master (Two yrs)
-
Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
- Master (Two yrs)
-
Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)