Food Technology and Nutrition (M.Sc.)
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- 2022
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Mark
Comparing different methods of measuring particle size for pharmaceutical excipients
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- Master (Two yrs)
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Mark
Gelling properties of milk gels using rennet as a coagulant
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- Master (Two yrs)
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Mark
Influence of starch botanical source on aqueous two-phase system phase behavior and starch microspheres preparation
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- Master (Two yrs)
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Mark
Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption
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- Master (Two yrs)
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Mark
Creating A Chicken Analogue with Mycoprotein
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- Master (Two yrs)
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Mark
Rheological characterization of creams and prediction of stability
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- Master (Two yrs)
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Mark
Rheological characterization of typical food products
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- Master (Two yrs)
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Mark
Phenol-Protein Solution Stability
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- Master (One yr)
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Mark
Investigation of a Quark Production Process
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- Master (Two yrs)
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Mark
Developing a Method to Study the Impact of Microbial DNA on the Brain Related to Alzheimer’s Disease – Can Food Make a Change?
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- Master (Two yrs)