Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
(
- Master (Two yrs)
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Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
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- Master (Two yrs)
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Mark
Homogenization of yoghurt milk
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- Master (Two yrs)
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Mark
Mapping of waste in the ham production process and possible solutions
2018) In Mapping of waste in the ham production process and possible solutions KLTM05 20181(
Food Technology and Nutrition (M.Sc.)- Master (Two yrs)
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Mark
Development of Tempeh on Swedish Legumes
(
- Master (Two yrs)
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Mark
The effect of the fermented tea beverage kombucha on the gut microflora
(
- Master (Two yrs)
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Mark
An evaluation of the Bacillus content in beer
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- Master (Two yrs)
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Mark
The development of a 100% vegan hair structurizer
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- Master (Two yrs)
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Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
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- Master (Two yrs)
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Mark
Study of the preparation of a stable foam
(
- Master (Two yrs)