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- 2017
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Mark
An investigation of rapeseed protein as a new food product
- Master (Two yrs)
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Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
- Bach. Degree
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Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
- Master (Two yrs)
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Mark
Impact of raw material characteristics on weight losses during coffee roasting
- Master (Two yrs)
- 2016
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Mark
Understanding and Identifying Ranges for Critical Parameters of Orange Juice Concentrate during Drying by Using Solar Assisted Pervaporation (SAP) Fruit Preservation Technique
- Master (Two yrs)
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Mark
Evaluation of a Gradient Free and a Gradient Based Optimization Algorithm for Industrial Beverage Pasteurisation Described by Different Modeling Variants
(2016) In Master’s Theses in Mathematical Sciences NUMM11 20161
Mathematics (Faculty of Engineering)- Master (Two yrs)
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Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
- Master (Two yrs)
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Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
- Master (Two yrs)
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Mark
The Effect of Different but Isoenergetic Breakfasts on Satiety
- Master (Two yrs)
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Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
- Master (Two yrs)