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- 2022
-
Mark
"Effect of hydrocolloids on rheological behaviour and sensory characteristics of plant-based sausage analogue."
(
- Master (Two yrs)
-
Mark
Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
(
- Master (Two yrs)
-
Mark
Changes in bacterial composition after consumption of a probiotic product against common colds
(
- Master (Two yrs)
-
Mark
Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum
(
- Master (Two yrs)
-
Mark
Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective
(
- Master (Two yrs)
-
Mark
"Why So Salty?" - Reducing Salt in Meatballs with Heterogenous Distribution
(
- Master (Two yrs)
-
Mark
Gelling properties of milk gels using rennet as a coagulant
(
- Master (Two yrs)
-
Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
(
- Master (Two yrs)
-
Mark
Kadmiumhalter i svensk tång
(
- Bach. Degree
-
Mark
Fårkött i det offentliga köket
(
- Bach. Degree