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- 2025
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Mark
Evaluating the Impact of Different Methods of Pre-Processing on Fermentation Capability and Physicochemical Properties of Oat Okara
- Master (Two yrs)
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Mark
Gene Expression Analysis of Oat Phytases During Malting Using RT-qPCR
- Master (Two yrs)
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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)
- 2024
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Mark
The impact of an ultrasound treatment on yellow peas on soaking time, phytic acid and protein digestibility
- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
- Master (Two yrs)
- 2023
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Mark
Nutritional and environmental impact of plant-based burger prototypes
- Master (Two yrs)
- 2013
-
Mark
Enzymatisk nedbrytning av arabinoxylan och fytinsyra som metod för att öka utbytet och biotillgängligheten av näringsämnen i flytande havrebas
- Master (Two yrs)