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- 2015
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
- Master (Two yrs)
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
- Master (Two yrs)
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Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
- Master (Two yrs)