41 – 50 of 102
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
- Master (Two yrs)
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
- 2020
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)