311 – 320 of 2728
- show: 10
- |
- sort: year (new to old)
- |
- Export
- 2021
-
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
(2021)
YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science- Univ. Diploma
-
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
(2021)
YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science- Univ. Diploma
-
Characterization and optimization of Rhodosporidium toruloides for production of lipids
(2021)
KETM01 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
-
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(2021)
KLTM05 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(2021)
KLGM01 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(2021)
KLGM01 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Chiafröns påverkan i glutenfria bröd
(2021)
YTHL01 20211
Food Technology and Nutrition (M.Sc.)
Food Science- Univ. Diploma
-
Statistics and machine learning for classification of emotional and semantic content of EEG
(2021)
Engineering Mathematics (M.Sc.Eng.)
Department of Automatic Control- Prof. qual. >4 yrs
-
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
(2021)
KLGM15 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
-
Comparison of Methods for Measuring Powder Flowability
(2021)
KLG920 20152
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)