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- 2024
-
Mark
Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion
(
- Master (Two yrs)
-
Mark
Method Development for Droplet and Particle Size Distribution Measurements using Laser Diffraction
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2022
-
Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
(
- Master (Two yrs)
- 2020
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
Liquid crystalline cubic phase nanoparticles and emulsions stabilized by softwood hemicellulose
(
- Bach. Degree