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- 2024
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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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Application of Novel Plant Probiotics to Increase the Health Value of Ready-to-Eat Leafy Greens
(2024)
KLTM02 20241
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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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)