Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
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- Master (Two yrs)
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Mark
Stabilisation of modern alcohol-containing emulsions with proteins
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- Master (Two yrs)
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
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- Master (Two yrs)
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Mark
Starch-Based Aqueous Two-Phase Systems
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- Master (Two yrs)
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Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
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- Master (Two yrs)
-
Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
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- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
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- Master (Two yrs)
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Mark
Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
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- Master (Two yrs)
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Mark
The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight
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- Master (Two yrs)
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Mark
Methods to study device induced aggregation of proteins
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- Master (Two yrs)