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Rosenvald, Sirli - supervisor
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items found: 7
1.
Hernebaaside aroomiprofiilide kirjeldamine kasutades SPME-GC/MS-O meetodit ja sensoorset analüüsi. Characterization of powdered pea aroma profiles using SPME-GC/MS-O and sensory analysis
Alas, Maria
06.06.2022
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.
Kõrge rauasisaldusega snäkkide tootearendus. Product development of snacks with high iron content
Leppik, Kärt
09.06.2017
bachelor's theses
4.
Pinna fluorestsents-spektroskoopia kasutamine paprikapulbri, basiiliku, pune ja tüümiani kvaliteedi hindamiseks. Using front-face fluorescence-spectroscopy for analysing the quality of paprika, basil, oregano and thyme
Luus, Kerttu
07.06.2017
master's theses
5.
Gaaskromatograafia-olfaktomeetria (GC-O) paneeli stabiilsus: mõjutegurid ja indikaatorid. Gas Chromatography-Olfactometry (GC-O) panel performance: factors and indicators
Peksar, Katariina
06.06.2019
master's theses
6.
Inuliiniga tumeda šokolaadi arendus ja toote omadused. Development and properties of dark chocolate with inulin
Saagim, Kadri-Kristel
12.06.2019
bachelor's theses
7.
Küpsetatud veiseliha aroomiprofiil - võtmeühendid ja tekkerajad. Aroma profile of roasted beef - key volatile compounds and formation pathways
Vimm, Kersti-Liis
31.05.2022
master's theses
items found: 7
1