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Kõrge, Kristi - supervisor
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items found: 7
1.
Marmelaaditäidise parameetrid One-shot tehnoloogiale. Jelly parameters for One-shot technology
Harak, Mirjam
10.06.2015
master's theses
2.
Valgu, laktoosi kontsentratsiooni ja temperatuuri mõju laktoosi kristalliseerumisele jäätise mudellahustest. Influence of protein, lactose concentration and temperature on lactose crystallization in ice cream model solutions
Hüüdma, Kristi
10.06.2015
master's theses
3.
Laktoosi kontsentratsiooni, valguallika ja säilitustemperatuuri mõju laktoosi kristalliseerumisele jäätises. The influence of lactose content, source of protein and temperature of preservation on the crystallization of lactose in ice cream
Ilves, Kadri
10.06.2015
master's theses
4.
Laktoosivaba jäätise struktuuri- ja maitseomadused säilimisel. Structural and taste characteristics of lactose free ice cream during preservation
Karro, Kaisa
10.06.2015
master's theses
5.
Levaani ja fruktooligosahhariidide mõju jäätisele. The effects of levan and fructooligosaccharides on ice cream
Laane, Kelly
08.06.2015
bachelor's theses
6.
Tihendatud piima mõju jäätise struktuurile ja sensoorsele tajuvusele. Effect of concentrated milk on structural and sensorial characteristics of ice cream
Sala, Liina
08.06.2017
bachelor's theses
7.
Inuliini mõju jäätise suhkru- ja rasvasisalduse alandamisele. The effect of inulin as a sugar and fat substitute on ice cream
Tšernova, Katerina
11.09.2014
master's theses
items found: 7
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