Food Technology and Nutrition (M.Sc.)
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- 2020
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Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
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- Master (Two yrs)
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Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
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Mark
How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
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- Master (Two yrs)
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Mark
Starch Pickering Emulsions - Release Mechanisms
(
- Master (Two yrs)
- 2019
-
Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)
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Mark
Säker sushi i Södertälje med fokus på målgruppen gravida kvinnor
(
- Univ. Diploma
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Mark
Surface Rheology of Solutions From Redissolved Protein Powders
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- Master (Two yrs)
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Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
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Mark
Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)
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- Master (Two yrs)
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Mark
Safety Evaluation and Growth Optimisation of a New Probiotic
(
- Master (Two yrs)