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- 2024
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Chemoenzymatic Oxidation of polyolefins
(2024)
KBTM01 20241
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)- Master (Two yrs)
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Hur påverkar olika surdegar bröds egenskaper?
(2024)
YTHL05 20241
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Evaluation of Lipases for Enzymatic Catalysis of Vegetable Oils and Fats
(2024)
KBTM05 20241
Biotechnology
Biotechnology (MSc)- Master (Two yrs)
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Food supply in times of crisis - the potential to utilise side streams from the Swedish food industry
(2024)
KLTM02 20241
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Wormlike micelles in green surfactant systems
(2024)
KLGM06 20241
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Effect of pulse electric fields and fermentation on phytate, RFOs and protein digestibility of yellow pea
(2024)
KLTM02 20241
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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En undersökning av hur fysikaliska- och mikrobiologiska egenskaper kan påverka grobarheten i vete
(2024)
YTHL05 20241
Food Science
Livsmedelsteknik (kandidat)- Bach. Degree
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En kvantitativ undersökning om optimering av kvalitetskontroll i dryckesindustrin — avgasning & aciditet
(2024)
YTHL05 20241
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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Hur påverkas bakegenskaperna för bröd när fettet byts ut från ister till rapsolja?
(2024)
YTHL05 20241
Livsmedelsteknik (kandidat)
Food Science- Bach. Degree
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The assessment of the acute and second meal postprandial impact of plant polar lipid on glucose concentrations and satiety in healthy young adults
(2024)
KNLM01 20231
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)