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- 2024
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Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- Master (Two yrs)
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Mark
Cell Disruption using High Pressure Homogenization : Evaluating operation parameters and analysis methods applied on gram-positive bacteria.
(
- Master (Two yrs)
-
Mark
Effektivisering av kryddningsprocessen i chipsproduktion
(
- Bach. Degree
- 2023
-
Mark
Fouling modelling in a UHT unit based on plant data.
(
- Master (Two yrs)
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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)
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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
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- Master (Two yrs)
- 2020
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
(
- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
(
- Master (Two yrs)