Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Isolering av rapsprotein med hjälp av en kombination av salt och pH
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- Univ. Diploma
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Mark
Development of a plant-based ice cream
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- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
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- Master (Two yrs)
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Mark
A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
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- Master (Two yrs)
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Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
(
- Master (Two yrs)
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Mark
Är alger framtidens snacks?
(
- Univ. Diploma
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Mark
Reduktion av vätecyanidhalt i linfrö vid olika processmetoder
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- Univ. Diploma
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Mark
Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård
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- Univ. Diploma
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
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- Master (Two yrs)
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Mark
Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application
(
- Master (Two yrs)
-
Mark
Chiafröns påverkan i glutenfria bröd
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- Univ. Diploma
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Mark
Formulation development of a recombinant VAR2-antiCD3 protein for cancer immunotherapy
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- Master (Two yrs)
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Mark
Comparison of Methods for Measuring Powder Flowability
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- Master (Two yrs)
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Mark
Examination of Nopal Cactus Cladodes and its Effect on Postprandial Glycemic Regualtion through a Pilot Meal study on Healthy Volunteers
(
- Master (Two yrs)