Food Technology and Nutrition (M.Sc.)
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- 2016
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Mark
Characterization of postharvest changes in onion and their relation with storage time
- Master (Two yrs)
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Mark
Isothermal Calorimetric Studies of Cocoa Butter Polymorphism
- Master (Two yrs)
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Mark
Investigating microbial community of Pu-erh teas (brewed and non-brewed) and the ability of bacteria originating from the tea to survive in the gastrointestinal tract
- Master (Two yrs)
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Mark
Is there a connection between innovations in freezing technology and consumer acceptance of frozen food
- Master (Two yrs)
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Mark
Some characteristics of different commercial ready to eat meals intended for babies of 6-12 months
- Master (Two yrs)
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Mark
Analysis of sensory and texture properties of three potato cultivars boiled to different thermal center temperatures
- Master (Two yrs)
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Mark
Effect of in vitro gastrointestinal conditions on the structural and conformational properties of oat β-glucan
- Master (Two yrs)
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Mark
Chemical composition of the Pulp and Seed Kernels of Baobab fruits from three different African Countries
- 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
- Master (Two yrs)
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Mark
Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad
- Master (Two yrs)