Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Acid hydrolysation of starch and formulation of starch microspheres
(
- Prof. qual. >4 yrs
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Mark
Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
(
- Master (Two yrs)
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Mark
Business development of a novel functional food concept
(
- Master (Two yrs)
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Mark
Evaluation of an in-line rotor stator mixer
(
- Master (Two yrs)
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Mark
Development of Dairy Water-in-Oil-in-Water Emulsions - Evaluation of surfactants and milk components as emulsifiers
(
- Master (Two yrs)
- 2014
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Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
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- Master (Two yrs)
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Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)