Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation
(
- Master (Two yrs)
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
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- Master (Two yrs)
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Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma
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Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
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- Univ. Diploma
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
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- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
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- Master (Two yrs)
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Mark
Sensorisk analys av (Nil) Tilapia
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- Univ. Diploma