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items found: 7
1.
Valgurikka toorbatooni tootearendus ja kvaliteet. Development and quality of high protein content raw snackbar
Annuk, Kaisa
09.06.2016
bachelor's theses
2.
Mahla ja kanepiõli pressijääkide kasutamine külmpressitud batoonide koostises. Utilization of juice pomace and hemp seed oil press-cake as a raw material for cold-pressed snack bars.
Annuk, Kaisa
05.06.2018
master's theses
3.
Rasvasisalduse ja säilitustemperatuuri mõju liivatainaküpsiste omadustele. The influence of fat content and storage temperature on the properties of shortcrust pastry cookies
Kruus, Kadi
10.06.2015
master's theses
4.
Furtsellaraani sorptsiooni isotermid. Sorption isotherms of furcellaran
Kuus, Getter Anett
06.06.2018
bachelor's theses
5.
Šokolaaditrühvlite füüsikaliste ja sensoorsete omaduste muutus kiir- ja tavasäilitusmeetodil. The change of physical and sensory quality of chocolate truffles in accelerated and normal shelf life method
Lauri, Kristiine
09.06.2016
bachelor's theses
6.
Funktsionaalsete kompvekkide füüsikaliste ja sensoorsete omaduste muutused kiirendatud säilivusel. The change of physical and sensory properties of functional sweets during accelerated shelf-life
Leppik, Liis
09.06.2016
bachelor's theses
7.
Poolkõvade juustude säilivuse hindamine ja sobiva pakendi valik. Shelf-life assessment and packaging selection for semi-hard cheese
Leppik, Liis
05.06.2018
master's theses
items found: 7
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