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Viiard, Ene - supervisor
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items found: 8
1.
Veiseliha optimaalse märglaagerdusaja määramine. Determination of the optimal time of wet aging beef
Aasamaa, Brenda
25.01.2018
master's theses
2.
Gluteen ja sellega seotud tervisehäired – gluteenivabade toodete retseptide väljatöötamine. Gluten and gluten-related health problems – developing gluten-free recipes
Hansman, Anna
10.06.2015
master's theses
3.
Tööstusliku rukkijuuretise mikroobikoosluse muutlikkus uue tehnoloogilise skeemi rakendamisel. Dynamic of microbial community of rye sourdough upon changes in technological parameters
Lai, Viivika
16.06.2014
bachelor's theses
4.
Kõrge rauasisaldusega snäkkide tootearendus. Product development of snacks with high iron content
Leppik, Kärt
09.06.2017
bachelor's theses
5.
Bakterikultuuriga rikastatud rukkijahu tehnoloogia väljatöötamine. Development of starter culture enriched rye flour
Metusala, Käty
10.06.2015
master's theses
6.
Leiva sensoorne ja tekstuurianalüüs. Sensory evaluation and texture profile analysis of bread
Saarepuu, Ann
10.06.2014
bachelor's theses
7.
Piimhappebakteritega rikastatud rukkijahu tootmistingimuste mõju taina käärimise kiirusele ja keemilisele koostisele. The impact of production conditions of lactic acid bacteria enriched rye flour on fermentation time and chemical composition
Tõnutare, Merete
07.06.2017
master's theses
8.
Starterbakteri Lactobacillus brevis M30I-2 kultiveerimise ja säilitamise tingimuste mõju rukkileiva taigna käärimisele. Influence of starter bacteria Lactobacillus brevis M30I-2 cultivation and preservation conditions on fermentation of rye bread dough
Tõnutare, Merete
08.06.2015
bachelor's theses
items found: 8
1