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- 2024
-
Mark
Development of a fibre-rich snack made from baobab fruit pulp
(
- Master (Two yrs)
- 2023
-
Mark
Characterization of low-lipase oats
(
- Master (Two yrs)
-
Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
(
- Master (Two yrs)
- 2022
-
Mark
Arabinoxylan and its potential role in lowering the glycaemic index
(
- Master (Two yrs)
-
Mark
Recombinant Expression of Novel Wild Type Oat Hemoglobins in Escherichia Coli
(
- Master (Two yrs)
-
Mark
Development of a Semisolid Baobab-based Protein Snack
(
- Master (Two yrs)
- 2021
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
-
Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
(
- Master (Two yrs)
- 2020
-
Mark
Elucidating arabinoxylan biosynthesis pathways in oat and identification of high arabinoxylan oat lines
(
- Master (Two yrs)