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- 2017
-
Mark
Production of Low-Fat Whipping Cream Using Microparticulated Whey Proteins
- Master (Two yrs)
-
Mark
Physico-Chemical Properties, Probiotic Survival and Sensory Acceptability of a Liquid Oats-Based Beverage
- Master (Two yrs)
-
Mark
Productive use of coffee husks - How to make briquettes from coffee husk in Karagwe, Tanzania
- Bach. Degree
- 2016
-
Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
-
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)
-
Mark
SURFACE RHEOLOGY OF MILK SERUM PROTEIN-LACTOSE SYSTEM - IMPACT ON PARTICLE MORPHOLOGY AFTER SPRAY DRYING
- Master (Two yrs)
-
Mark
Droplet break-up in a rotor-stator mixer - evaluation of key parameters and their impact on droplet size
- Master (Two yrs)
-
Mark
Olive polyphenols (OPP) as a substitute of nitrite in ham
- Master (Two yrs)
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
-
Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- Master (Two yrs)