Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
(
- Master (Two yrs)
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Mark
Reduction of sodium in sausages by a colloidal approach
(
- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
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- Master (Two yrs)
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Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
(
- Master (Two yrs)
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Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
(
- Master (Two yrs)
-
Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
(
- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
(
- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
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- Master (Two yrs)
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Mark
The gut microbial composition in humans in hot occupational settings and the effects of drinking buttermilk
(
- Master (Two yrs)
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Mark
Identifiering och analys av kristaller som uppstår i mjukost under lagring
(
- Master (Two yrs)