Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Nutritional and environmental impact of plant-based burger prototypes
- 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
- 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
- Master (Two yrs)
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
- Master (Two yrs)
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Mark
Influence of Peristaltic Pump Tubes on Protein Particles Formation for Lipase Enzyme Therapeutic Protein
- Master (Two yrs)
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Mark
The Potential Use of Degradable Starch Microspheres as a Carrier for Nasal Drug Administration
- Master (Two yrs)
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Mark
Effects of mixed surfactant system on chemical and physical stability of human growth hormone
- Master (Two yrs)
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Mark
On rheology and release from semi-solid formulations for topical application
- Master (Two yrs)
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Mark
Tempeh fermentation using side streams from the food industry with lactic acid bacteria pre fermentation.
- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
- Master (Two yrs)