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- 2023
-
Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
(
- Master (Two yrs)
- 2021
-
Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
-
Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(
- Master (Two yrs)
- 2020
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
(
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
(
- Master (Two yrs)
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(
- Master (Two yrs)
- 2019
-
Mark
Effect of Unit Operations on Food Particles – Evaluated by image analysis and correlated with mechanical tests
(
- Master (Two yrs)
- 2016
-
Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
(
- Master (Two yrs)
-
Mark
Product Development of Scuffins- Focus on how to prevent staling
(
- Master (Two yrs)