Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
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- Master (Two yrs)
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Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
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- Master (Two yrs)
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Mark
Temperature distribution in a high shear mixer during heating
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- Master (Two yrs)
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Mark
Heat moisture treatment of potato starch to achieve physical modifications
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- Master (Two yrs)
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Mark
Side Streams Throughout the Food Supply Chain in Västra Götaland - A Study of Reported Data, Interviews with Food Producers and a Simplified LCA Case Study
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- Master (Two yrs)
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Mark
Data investigation of the effects of probiotics on the gut microbiome and immune response in children with celiac disease autoimmunity
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- Master (Two yrs)
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Mark
Optimization of Protein Recovery Process from Rapeseed Cake
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- Master (Two yrs)
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Mark
Functionality of oat based food ingredients
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- Master (Two yrs)
- 2019
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Mark
Pasteurization, regulation, optimization and process design for warm swelling fruit drinks
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- Master (Two yrs)
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Mark
Evaluation of shelf life of packaged salad
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- Master (Two yrs)