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- 2020
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
- Master (Two yrs)
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
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Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
- 2019
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Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
- Master (Two yrs)
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Mark
Optimization of Protein Recovery from Rapeseed Press Cake
- Master (Two yrs)
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Mark
Undersökning på om det finns samma sensoriska kvalitet på chipsproduktion med bortsorterade betor som med kvalitetsgodkända betor, samt finns det ett ekonomiskt värde i en sådan produktion?
- Univ. Diploma
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Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
- Master (Two yrs)
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Mark
Påverkan av temperaturavvikelser under simulerad transport på matsallader
- Univ. Diploma