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- 2021
-
Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- Master (Two yrs)
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
- 2019
-
Mark
Understanding product build up at packaging material surface to address food waste
(
- Master (Two yrs)
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
-
Mark
Characterising the Rheology of Fermented Dairy Products During Filling
(
- Master (Two yrs)
- 2005
-
Mark
Lätt väger tungt - Debatten rörande det dolda sockrets påverkan på konsumentens val av livsmedel
(
- Master (One yr)