Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of a combined oat-chickpea base as an ingredient in nutrient-dense beverage concepts.
(
- Master (Two yrs)
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Mark
Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
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- Master (Two yrs)
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Mark
Järnberikning av alfalfagroddar
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- 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
Investigation of Texture Creation in Mycoprotein Products With a Focus On Fish
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- 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
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
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- Master (Two yrs)
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Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
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- Master (Two yrs)
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Mark
The Role of Dispersed Phase Viscosity on Homogenization
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- Master (Two yrs)
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Mark
An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture
(
- Master (Two yrs)