Food Technology and Nutrition (M.Sc.)
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- 2021
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Mark
Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS
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- Master (Two yrs)
- 2020
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Mark
An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
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- Master (Two yrs)
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Mark
Selection of Lactic Acid Bacteria from Neeragaram, a South Indian fermented rice product, and evaluation of Swedish oats as a matrix for fermentation
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- Master (Two yrs)
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Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
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- Master (Two yrs)
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Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
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- Master (Two yrs)
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Mark
Protein environment and structure in neat and hydrated deep eutectic solvents
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- Master (Two yrs)
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Mark
NANOFILTRATION OF PROTEIN RICH WASTEWATER- STUDY FOR CONCENTRATING POTATO FRUIT JUICE
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- Master (Two yrs)
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Mark
Predicting Processing and Filling Equipment with Complex Food Rheology
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- Master (Two yrs)
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Mark
A comparison of different orthogonal techniques for the investigation of the conformational stability of NIST mAb in liquid formulations
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- Master (Two yrs)
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Mark
How Substances in Agricultural Waste Material Can Be Used as Active Ingredients in Skin Care Products
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- Master (Two yrs)