Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
How do different ingredients affect the fermentation time and structure of plant-based yoghurt-like products?
(
- 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
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- Master (Two yrs)
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Mark
Chiafröns påverkan i glutenfria bröd
(
- Univ. Diploma
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Mark
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
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- Master (Two yrs)
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Mark
Livsmedelshygien i skolkök
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- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
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- Univ. Diploma
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Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
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- Univ. Diploma
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Mark
Evaluation of Novel Quality Control Methods for Wheat Flour
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- Master (Two yrs)
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Mark
Single cell protein extraction for protein functional properties study and food applications
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- Master (Two yrs)