Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Encapsulation of probiotic bacteria in an oleogel
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- Master (Two yrs)
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Mark
Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
(
- Master (Two yrs)
- 2021
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
-
Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
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- Master (Two yrs)
-
Mark
Comparison of Methods for Measuring Powder Flowability
(
- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
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- Master (Two yrs)
-
Mark
Är alger framtidens snacks?
(
- Univ. Diploma
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Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma