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- 2021
-
Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
- Master (Two yrs)
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Mark
Kartläggning av processvariationer och optimering av värmebehandling i produktionen av gurkmix
- Master (Two yrs)
-
Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
- 2020
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
- Master (Two yrs)
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Mark
Temperature distribution in a high shear mixer during heating
- Master (Two yrs)
-
Mark
Optimization of Protein Recovery Process from Rapeseed Cake
- Master (Two yrs)
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Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)