Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
Starch Pickering Emulsions - Release Mechanisms
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- Master (Two yrs)
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Mark
Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
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- Master (Two yrs)
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Mark
Functionality of oat based food ingredients
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- Master (Two yrs)
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Mark
Development of a Drink
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- Master (Two yrs)
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Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
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- Master (Two yrs)
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Mark
Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery
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- Master (Two yrs)
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Mark
Study on putative lipases from Bifidobactirium longum and Lactobacillus rhamnosus
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- Master (Two yrs)
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Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
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- Master (Two yrs)
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Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
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- Master (Two yrs)
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Mark
Approaches for improving the rheological characterization of fermented dairy products
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- Master (Two yrs)