Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
(
- Master (Two yrs)
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Mark
A method for predicting baking performance through evaluation of short crust dough
(
- Master (Two yrs)
-
Mark
Development of a FT-NIR model for analysing water content in rapeseed
(
- Master (Two yrs)
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Mark
Lactose crystallization in drum dried, freeze dried and spray dried skim milk powders
(
- Master (Two yrs)
- 2014
-
Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)
-
Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
(
- Master (Two yrs)