Food Technology and Nutrition (M.Sc.)
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- 2023
-
Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
(
- Master (Two yrs)
-
Mark
Starch-Based Aqueous Two-Phase Systems
(
- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
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- Master (Two yrs)
- 2022
-
Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
(
- Master (Two yrs)
-
Mark
Creating A Chicken Analogue with Mycoprotein
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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
Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
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- Master (Two yrs)
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Mark
Rheological characterization of creams and prediction of stability
(
- Master (Two yrs)
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Mark
Evaluation of a berry-based beverage for intervention studies
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- Master (Two yrs)
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Mark
Development of an innovative oat and chickpea based fermented product
(
- Master (Two yrs)