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2020
Mark How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Jönsson, Martin ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
Forsén, Erica ^LU (2020) KLTM05 20192
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
Westin, Hanna ^LU (2020) KLTM05 20201
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2019
Mark Effect of Unit Operations on Food Particles – Evaluated by image analysis and correlated with mechanical tests
Molina, Jan Roland ^LU and Hutasingh, Nuti ^LU (2019) MTTM01 20191
Packaging Logistics
- Master (Two yrs)
2016
Mark Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
Gessesse, Andinet Amare (2016) KLTM01 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
Mark Product Development of Scuffins- Focus on how to prevent staling
Birtle, Katarina ^LU (2016) KLG820 20161
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)
2015
Mark A method for predicting baking performance through evaluation of short crust dough
Cheaib, Rana ^LU (2015) KLG820 20141
Food Technology and Nutrition (M.Sc.)
- Master (Two yrs)

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your query:: Remove supervisor: Purhagen, Jeanette