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2025
Mark Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
Lund, Marie-Therese ^LU (2025) KLTM02 20251
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2023
Mark Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
Singh, Devika ^LU (2023) KLGM01 20231
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2021
Mark Chiafröns påverkan i glutenfria bröd
Laike Ståhle, Jonathan ^LU and Christensen, Tobias ^LU (2021) YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma

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