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2020
Mark Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
Sivakumar, Pavithra ^LU (2020) KNLM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2019
Mark Mjölksyrabakterier i suröl
Andersson, Fredrik ^LU and Koleszar, Sandy ^LU (2019) YTHL01 20191
Food Technology and Nutrition (M.Sc.)
Food Science
- Univ. Diploma
2018
Mark Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk
Jois, Chandana (2018) KLGM01 20181
Division of Food and Pharma
- Master (Two yrs)
2016
Mark Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
Megaelectra, Afina Nuur Farma ^LU (2016) KLGM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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