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- 2016
-
Mark
The effect of mechanical shear in ambient yoghurt
(
- Master (Two yrs)
-
Mark
Beer Starter Cultures as a Source of Microbial Contamination in Beer - An Investigation on Twelve Beer Starter Cultures from Four Different Manufacturers
(
- Master (Two yrs)
-
Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
(
- Master (Two yrs)
-
Mark
Microbial composition of four kinds of tea with different degree of oxidation
(
- Master (Two yrs)
- 2015
-
Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)
-
Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)
-
Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
-
Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
-
Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)