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LUND UNIVERSITY LIBRARIES

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2023
Mark Oat processing and its influence on quality parameters with focus on kilning, storage and liquid oat base creation
Ekelund, Sofie ^LU (2023) KBTM05 20222
Biotechnology
Biotechnology (MSc)
- Master (Two yrs)
2022
Mark Development of a Semisolid Baobab-based Protein Snack
Bergman, David ^LU and Wikner, Olle ^LU (2022) KLGM10 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

your query:: Remove keywords: Protein solubility