Food Technology and Nutrition (M.Sc.)
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- 2024
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Mark
Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
(
- Master (Two yrs)
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Mark
Wormlike micelles in green surfactant systems
(
- Master (Two yrs)
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Mark
Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(
- Master (Two yrs)
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Mark
Improving the digestibility of alternative proteins using high moisture extrusion for plant-based fish analogues
(
- Master (Two yrs)
-
Mark
Spray-dried powders for inhalation
(
- Master (Two yrs)
-
Mark
Mixing time prediction in stirred tanks using empirical methods and computational fluid dynamics
(
- Master (Two yrs)
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Mark
Optimizing Glucuronic Acid Synthesis in Kombucha Production: A Comprehensive Study on Process Parameters
(
- Master (Two yrs)
-
Mark
Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
(
- Master (Two yrs)
-
Mark
Investigating Y-site compatibility of intravenous drugs using Probe drum as analytical instrument
2024) KLGM16 20241(
Food Technology and Nutrition (M.Sc.)
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
- 2023
-
Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
(
- Master (Two yrs)