Food Technology and Nutrition (M.Sc.)
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- 2019
-
Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
-
Mark
Using NGS to determine gut microbiota in children with risk of celiac disease treated with probiotic
(
- Master (Two yrs)
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Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper
-
Mark
Produktutveckling av en yoghurtliknande vegetabilisk produkt
(
- Univ. Diploma
-
Mark
Svensk och säsongsanpssad salladsbuffé till Staffanstorps kommuns skolor
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- Univ. Diploma
-
Mark
Mjölksyrabakterier i suröl
(
- Univ. Diploma
-
Mark
Effect of maize soaking, germination and fermentation on phytate content and its contribution towards improving nutrients bioavailability
(
- Master (Two yrs)
-
Mark
Develop a method to detect nanoparticles in tap water using AF4
(
- Master (Two yrs)
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Mark
Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant
(
- Univ. Diploma
-
Mark
The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
(
- Master (Two yrs)