Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
The impact and optimization of citrate and lactic acid concentration in ProViva orange containing Lactobacillus plantarum 299v
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- Master (Two yrs)
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Mark
Characterization of postharvest changes in onion and their relation with storage time
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- Master (Two yrs)
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Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
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- Master (Two yrs)
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Mark
Formulation and characterization of liposomal spray dried powders intended for inhalation
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- Master (Two yrs)
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Mark
Investigation of the native starch-ethyl cellulose film coating for colon targeting
(
- Prof. qual. >4 yrs
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Mark
Microbial composition of four kinds of tea with different degree of oxidation
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- Master (Two yrs)
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Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
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- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
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- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
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- Master (Two yrs)
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Mark
The impact of meal timing of amino acids and chromium picolinate on postprandial glucose and insulin levels
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- Master (Two yrs)