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- 2017
-
Mark
The behavior of meat emulsions and suspensions with added salt and polyphosphates and their substitution with vegetables and carbohydrates
- Master (Two yrs)
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Mark
Impact of raw material characteristics on weight losses during coffee roasting
- 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)
- 2016
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Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
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Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- Master (Two yrs)
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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
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)