Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- 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
Determination of Mass- and Heat Transfer Coefficients for Computer Modelling of Pharmaceutical Freeze-Drying
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- Master (Two yrs)
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
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- 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
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- 2nd term paper
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Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
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- Univ. Diploma
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Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
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- Master (Two yrs)
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Mark
Comparison of Methods for Measuring Powder Flowability
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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)