Food Technology and Nutrition (M.Sc.)
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- 2021
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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
Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
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- Master (Two yrs)
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Mark
The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
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- Master (Two yrs)
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Mark
Market research for a new antiseptic, natural, moisturizing product made with Pickering emulsion
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- Bach. Degree
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Mark
Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
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- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
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- Master (Two yrs)
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
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- Master (Two yrs)
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)