1 – 3 of 3
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
- 2019
-
Mark
Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
(
- Master (Two yrs)
- 2015
-
Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
(
- Master (Two yrs)