Food Technology and Nutrition (M.Sc.)
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- 2020
-
Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(
- Master (Two yrs)
- 2019
-
Mark
Starch based formulation for colon delivery of probiotics
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Using NGS to determine gut microbiota in children with risk of celiac disease treated with probiotic
(
- Master (Two yrs)
-
Mark
Hur kan man främja vegetariskt protein i skolmiljö?
(
- 2nd term paper