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- 2025
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Mark
Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
- Master (Two yrs)
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Mark
Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products
- Master (Two yrs)
- 2023
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Mark
Improving the sensorial properties of pea protein through fermentation
- Master (Two yrs)
-
Mark
Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility
- Master (Two yrs)