Food Technology and Nutrition (M.Sc.)
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- 2023
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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)
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Mark
Self-Propelled Microneedles for Oral Delivery of Macromolecules
- 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
- Master (Two yrs)
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Mark
Comparison of properties on Orally Disintegrating Tablets (ODTs) produced by direct compression or fluid bed granulation
- Master (Two yrs)
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Mark
Exploring the effect of pulsed electric field on the growth and stress tolerance of oat seedlings
- Master (Two yrs)
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Mark
Effect of Indirect and Direct Heat Treatment on Nutritional and Technological Properties of Milk
- Master (Two yrs)
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Mark
Storage period optimization of a viscous nasal spray suspension
- Master (Two yrs)
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Mark
A plant-based milk powder that functions as a substitution for regular milk powder
- Master (Two yrs)
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Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
- Master (Two yrs)
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Mark
Formulation and characterisation of novel edible-packaging for fruits and vegetables
- Master (Two yrs)