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- 2023
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
-
Mark
A plant-based milk powder that functions as a substitution for regular milk powder
(
- Master (Two yrs)
- 2022
-
Mark
Rheological characterization of typical food products
(
- Master (Two yrs)
-
Mark
Improving the understanding of heat transfer when boiling solid foods
(
- Master (Two yrs)
- 2021
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
(
- Master (Two yrs)
- 2020
-
Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
(
- Master (Two yrs)
- 2019
-
Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
(
- Master (Two yrs)