Food Technology and Nutrition (M.Sc.)
141 – 150 of 337
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2020
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
(
- Master (Two yrs)
-
Mark
Characterization of By-Product in Oat Drink Production and Formulation of Vegan Patties
(
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
(
- Master (Two yrs)
-
Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
(
- Master (Two yrs)
-
Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
(
- Master (Two yrs)
-
Mark
Soluble and insoluble fractions from nopal (Opuntia ficus) cladodes improve postprandial glycaemic regulation: a crossover randomized study in healthy volunteers
(
- Master (Two yrs)
-
Mark
Water Insoluble Fraction of Nopal (Opuntia ficus) Cladodes Beneficially Affects Postprandial Appetite-related Variables, while the Soluble Fraction Has No Effect: A Randomized Crossover Study in Healthy Volunteers
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
-
Mark
Temperature distribution in a high shear mixer during heating
(
- Master (Two yrs)
-
Mark
Heat moisture treatment of potato starch to achieve physical modifications
(
- Master (Two yrs)