Food Technology and Nutrition (M.Sc.)
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- 2017
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Mark
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves
(
- Master (Two yrs)
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Mark
Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?
(
- Univ. Diploma
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Mark
A Study on the Photo-Stability of Spray Dried Bixin That is Encapsulated with Carbohydrates
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- Master (Two yrs)
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Mark
Effects and safety of selected antagonistic bacteria against Escherichia coli in leafy green vegetables
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- Master (Two yrs)
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Mark
Natural Extraction of Pungency
(
- Master (Two yrs)
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Mark
Influences of Key Components and Surface Modifications on Beer Lacing
(
- Master (Two yrs)
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Mark
Physiochemical properties of egg white dispersions and effect of UV-light treatment on foam stability
(
- Master (Two yrs)
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Mark
Studies on fermentation profiles and development of an energy dense fermented oat base
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- Master (Two yrs)
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Mark
The effect of Lactobacillus plantarum 299v on the flocculating behaviour of beer starter culture yeast strains
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- Master (Two yrs)
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Mark
Polyfenoler i olivolja - förordningar, halter och hälsopåståenden
(
- Univ. Diploma