Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Reduction of sodium in sausages by a colloidal approach
- 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)
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Mark
Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
- Master (Two yrs)
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Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
- Master (Two yrs)
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Mark
Functional ingredients in rapeseed
- Master (Two yrs)
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Mark
A method for predicting baking performance through evaluation of short crust dough
- Master (Two yrs)
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Mark
Cereal Extrusion - An investigation of extrudate properties and differences between powder and pellets feeding
- Master (Two yrs)
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Mark
Effects of whole grain products on appetite and voluntary energy intake: a randomised cross-over study in healthy subjects focusing on colonic fermentation aspects
- Master (Two yrs)
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Mark
Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
- Master (Two yrs)