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- 2022
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Mark
Investigation of a Quark Production Process
- Master (Two yrs)
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Mark
Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols
- Master (Two yrs)
- 2021
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
- Master (Two yrs)
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
- Master (Two yrs)
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)