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- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
- Master (Two yrs)
- 2020
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
- 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)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
- Master (Two yrs)