Food Technology and Nutrition (M.Sc.)
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- 2021
-
Mark
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
(
- Master (Two yrs)
-
Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
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Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
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- Master (Two yrs)
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Mark
Järnberikning av alfalfagroddar
(
- 2nd term paper
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Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
(
- Univ. Diploma
-
Mark
Single cell protein extraction for protein functional properties study and food applications
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- Master (Two yrs)
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Mark
Sensorisk analys av (Nil) Tilapia
(
- Univ. Diploma
-
Mark
Comparison of Nutritional Content in Processed and Homemade Foods
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- Master (Two yrs)
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Mark
Isterband av Mjölmask
(
- Univ. Diploma
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)