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2022
Mark Rheological characterization of typical food products
Isendahl, Hanna ^LU (2022) KLTM05 20221
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2020
Mark Possible unexpected peaks from oil drop size measurements in milk
Schalkwijk, Laura ^LU and Olmedo Sotomayor, Rodrigo ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Temperature distribution in a high shear mixer during heating
Qu, Ruohong ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Predicting Processing and Filling Equipment with Complex Food Rheology
Diptasari, Ayupry ^LU and Andriani, Cynthia ^LU (2020) KLTM01 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Approaches for improving the rheological characterization of fermented dairy products
Muhammad, Abdulrahman ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2019
Mark Study of tomato fiber fragmentation in the high-pressure homogenizer
Al-Ameri, Maytham ^LU (2019) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2018
Mark Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
Koppmaier, Ulrich Hermann ^LU (2018) KLTM01 20181
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2015
Mark Building texture - the impact of mixing and recipe parameters on mayonnaise quality
Andersson, Ida ^LU (2015) KLG820 20151
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2014
Mark Characterization of commercial mayonnaise products.
Cedergårdh, Fanny ^LU (2014) KLG820 20142
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

your query:: Remove supervisor: Innings, Fredrik