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Jump to: A | B | D | F | G | H | L | N | O | R | S | W | Å
Number of items: 16.

A

Alawode, Ayotunde Omolade, 2014. Quantification of protein fractions in aqueous phases of whey and emulsions. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

B

Brandstedt, Tove, 2013. Incorporation of oat β-glucan in pasta and the effect on product quality. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

D

Daginder, Elisabeth, 2015. Aaruul - a Mongolian dried curdled milk : evaluation of the consumer acceptance and the health aspect. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Drotz, Herman, 2012. Development of thermal process for Gaeng Phed Gai in Retort Pouches. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

F

Fabregat, Nieves, 2015. Effect of proofing profile on bread texture and microstructure previous to freezing process; a correlation with sensory attributes. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Forsberg, Tina, 2015. Evaluation of acute appetite effects of crisp bread of rye : results from two cross-over studies. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

G

Glimvall, Sofia, 2015. How do private labels affect innovation in the food industry?. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

H

Hammerby, Josefine, 2015. Development of a whey protein beverage. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

L

Leung, Becky, 2012. 3 in 1 Bread : Functional, bioavailable and meeting the health claims – how difficult can it be?. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

N

Normann, Anne, 2012. A sensory characterization of bread and yoghurt : using the partial Napping® method on an untrained consumer panel. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

O

Olsson, Marie, 2016. Food products in line with the next generation of sustainability thinking : and the example of cow’s milk. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

R

Ruiling, Cai, 2015. Consumer sensory science in product development : a case study with a fermented rye product. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

S

Sandberg, Emmy, 2015. The effect of durum wheat bran particle size on the quality of bran enriched pasta. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Spentzouris, Nikos, 2015. Comparative study on disinfection efficacy of Thymus Vulgaris and Aloe Vera extracts with commercial disinfectants, on bacteria isolated in nosocomial environmental. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

W

Wänerskär, Sofia, 2012. New blend product : development of a product recipe. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

Å

Åkerman, Lisa, 2016. Ice cider product development : effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits. Second cycle, A2E. Uppsala: (NL, NJ) > Dept. of Food Science

This list was generated on Fri May 26 01:06:23 2017 CEST.