Food Technology and Nutrition (M.Sc.)
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- 2018
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Mark
Homogenization of yoghurt milk
(
- Master (Two yrs)
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Mark
Optimal Pulse Electric Field (PEF) Treatment for Drying of Carrots
(
- Master (Two yrs)
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Mark
The development of a 100% vegan hair structurizer
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- Master (Two yrs)
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Mark
Aqueous Polymeric Coating for Orally Disintegrating Lozenges
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- Master (Two yrs)
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Mark
Study of the preparation of a stable foam
(
- Master (Two yrs)
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Mark
Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect
(
- Master (Two yrs)
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Mark
Non-alcoholic beer with maltose negative yeast strain Saccharomycodes ludwigii
(
- Master (Two yrs)
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Mark
Light stability of purple corn anthocyanins microencapsulated with different wall materials
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- Master (Two yrs)
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Mark
The effect of the fermented tea beverage kombucha on the gut microflora
(
- Master (Two yrs)
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Mark
An evaluation of the Bacillus content in beer
(
- Master (Two yrs)