Food Technology and Nutrition (M.Sc.)
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- 2015
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Mark
A method for predicting baking performance through evaluation of short crust dough
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- Master (Two yrs)
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Mark
Capping tendency in Mannitol based tablets: A DoE approach to study effects of filler, binder, binder concentration and compression force by means of instrumented tablet press and X-ray computed tomography
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- Master (Two yrs)
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Mark
Reduction of sodium in sausages by a colloidal approach
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- Master (Two yrs)
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Mark
Foaming properties of egg albumen as influenced by enzymatic modifications, xanthan gum and some extrinsic factors
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- Master (Two yrs)
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Mark
Investigation of heat treatment of soups in order to obtain a higher sensorial quality
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- Master (Two yrs)
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Mark
Lipase-based in vitro release assays for pharmaceutical lipid formulations
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- Master (Two yrs)
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Mark
Bridging the clinical claims of two nasal oil products using a physical chemical characterization
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- Master (Two yrs)
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Mark
Building texture - the impact of mixing and recipe parameters on mayonnaise quality
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- Master (Two yrs)
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Mark
Kinetics of Swelling Applied on Gelatine
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- Prof. qual. >4 yrs
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Mark
Method Development for Fractionation of Milk Fat Globules -For improvement of cream functionality
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- Master (Two yrs)