Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Starch-Based Aqueous Two-Phase Systems
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- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
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- Master (Two yrs)
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Mark
Study of surfactant-preservative and protein-preservative interactions in multi-dose injectable formulation
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- Master (Two yrs)
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Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
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- Master (Two yrs)
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Mark
Understanding the effects of TCP-25 and EDTA interaction : A study of the biophysical aspects of a naturally derived peptide formulation with EDTA for topical application
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- Master (Two yrs)
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Mark
Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
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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
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
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- Master (Two yrs)
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Mark
INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.
(
- Master (Two yrs)