Food Technology and Nutrition (M.Sc.)
181 – 190 of 392
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
Comparison of Methods for Measuring Powder Flowability
- Master (Two yrs)
-
Mark
Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
- Master (Two yrs)
-
Mark
The Role of Dispersed Phase Viscosity on Homogenization
- Master (Two yrs)
-
Mark
The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
- Master (Two yrs)
- 2020
-
Mark
Development of a Drink
- Master (Two yrs)
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
- Master (Two yrs)
-
Mark
Approaches for improving the rheological characterization of fermented dairy products
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
- Master (Two yrs)
-
Mark
Emulsifying properties of Baobab pulp for novel food application
- Master (Two yrs)