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- 2015
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Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
-
Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)
-
Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
-
Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)