Food Technology and Nutrition (M.Sc.)
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- 2019
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Mark
Development of a Vegan, Protein-Rich, Probiotic Beverage
- Master (Two yrs)
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Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
- Master (Two yrs)
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Mark
Study of tomato fiber fragmentation in the high-pressure homogenizer
- Master (Two yrs)
- 2018
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Mark
NMR Study on the Aggregation Behavior of the Therapeutic Peptide Carbetocin
- Master (Two yrs)
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Mark
Financial and process optimization through statistical identification of batch specific variability
- Master (Two yrs)
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Mark
The Effect of In Vitro Gastrointestinal Condition on Aggregation of Nano Silica Particles
- Master (Two yrs)
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Mark
Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
- Master (Two yrs)
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Mark
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
- Master (Two yrs)
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Mark
Methodology development for analyzing probiotic influences on the gastrointestinal flora in children with elevated risk of celiac disease
- Master (Two yrs)