Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
- Master (Two yrs)
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
- Master (Two yrs)
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Mark
Sensorisk analys av (Nil) Tilapia
- Univ. Diploma
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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
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
- 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
- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
- Master (Two yrs)
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Mark
Chiafröns påverkan i glutenfria bröd
- Univ. Diploma