Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(
- Master (Two yrs)
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Mark
Järnberikning av alfalfagroddar
(
- 2nd term paper
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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
Developing a clean label, protein-rich, plant-based yoghurt alternative based on cereals and pseudocereals
(
- Master (Two yrs)
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Mark
Livsmedelshygien i skolkök
(
- Master (Two yrs)
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Mark
Rostningens påverkan på koffein och klorogensyra - en kartläggning av Soldes kaffe
(
- Univ. Diploma
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Mark
Hållbarhetsstudie av morot genom kvalitetsundersökning
(
- Univ. Diploma
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Mark
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
(
- Master (Two yrs)
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Mark
New Concept Development of a Blood Glucose-Balancing Functional Beverage
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- Master (Two yrs)
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Mark
Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(
- Master (Two yrs)