Food Technology and Nutrition (M.Sc.)
181 – 190 of 391
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=""
width=""
height=""
allowtransparency="true"
frameborder="0">
</iframe>
- 2020
-
Mark
Utilization of Hempseed Press Cake: Optimization of Protein Isolation and Ice Cream Formulation
- Master (Two yrs)
-
Mark
Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
- Master (Two yrs)
-
Mark
Possible unexpected peaks from oil drop size measurements in milk
- Master (Two yrs)
-
Mark
Analyzing potato protein isolates for their potential in developing meat analogues
- Master (Two yrs)
-
Mark
Formulation of Hydrocolloid-Based Food Timbales for Elderly Patients with Dysphagia and Their Suitability for 3D Food Printing
- Master (Two yrs)
-
Mark
Soaking and fermentation of Lupin seeds to improve their nutritional properties
- Master (Two yrs)
-
Mark
Characterization of the ethylene-vinyl acetate copolymer and the influencing parameters of the weld in intravaginal rings
- Master (Two yrs)
-
Mark
Starch Pickering Emulsions - Release Mechanisms
- 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)