Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
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- Master (Two yrs)
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Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
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- Master (Two yrs)
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Financial and process optimization through statistical identification of batch specific variability
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- Master (Two yrs)
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Mapping of waste in the ham production process and possible solutions
2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181(
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Mark
Development of Tempeh on Swedish Legumes
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- Master (Two yrs)
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Mark
The development of a 100% vegan hair structurizer
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- Master (Two yrs)
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Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
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- Master (Two yrs)
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Study of the preparation of a stable foam
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- Master (Two yrs)
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The effect of the fermented tea beverage kombucha on the gut microflora
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- Master (Two yrs)
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An evaluation of the Bacillus content in beer
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- Master (Two yrs)