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- 2020
-
Mark
Temperature distribution in a high shear mixer during heating
- Master (Two yrs)
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Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
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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)
- 2019
-
Mark
Acrylamide in Ready-to-Eat Potato Products
- Master (Two yrs)
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Mark
Drivers and Barriers for Reducing Food Waste in School Kitchens
- Master (Two yrs)
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Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
- Univ. Diploma
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Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
- Master (Two yrs)
-
Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
- Master (Two yrs)