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- 2021
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Use of Barley in Development of a Functional Product with Low Glycaemic Index
(2021)
KNLM01 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(2021)
KLGM10 20211
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Process simulation of HMF production from wheat bran and sugar beet pulp
(2021)
KETM05 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Autonomous Vehicle and Risk Assessment
(2021)
VRSM01 20211
Risk Management and Safety Engineering (M.Sc.Eng.)- Master (Two yrs)
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Avbrott i kritiska flöden – Invånares tolerans- och acceptansnivåer
(2021)
VRSM01 20211
Risk Management and Safety Engineering (M.Sc.Eng.)- Master (Two yrs)
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Optimizing Growth Conditions for Lactic Acid Bacteria
(2021)
KETM01 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Alkaline wet oxidation of biorefinery lignin from wheat straw
(2021)
KETM05 20211
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Bromatreducering i den biologiska denitrifikationsprocessen – påverkan av bromat och nitrat
(2021)
VVAM05 20212
Chemical Engineering (M.Sc.Eng.)- Master (Two yrs)
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Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
(2021)
KLGM01 20212
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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The Role of Dispersed Phase Viscosity on Homogenization
(2021)
KLGM01 20202
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)