Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of a plant-based ice cream
(
- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)
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Mark
Impact of formulation on shelf-life and survivability after freeze-drying on Lactobacillus.reuteri
(
- Master (Two yrs)
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Mark
Musselpulvers funktionalitet och potentiella tillämpningar i livsmedel
(
- Univ. Diploma
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Mark
Är alger framtidens snacks?
(
- Univ. Diploma
-
Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(
- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(
- Univ. Diploma
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Mark
Recombinant Food Proteins Expressed in E. coli as Complement to Plant Proteins in the Protein Shift
(
- Master (Two yrs)
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Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)
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Mark
Use of Barley in Development of a Functional Product with Low Glycaemic Index
(
- Master (Two yrs)