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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)
2020
Mark How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Jönsson, Martin ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)