Food Technology and Nutrition (M.Sc.)
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- 2015
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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
Business development of a novel functional food concept
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- Master (Two yrs)
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Mark
Evaluation of an in-line rotor stator mixer
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- Master (Two yrs)
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Mark
Evaluation of an in vitro model of bacterial digestion of starch in the upper gastro-intestinal tract
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- Master (Two yrs)
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Mark
Evaluation and optimization of the production process of carrot juice concentrate to obtain a product with a higher content of beta-carotene
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- Master (Two yrs)
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Mark
Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen
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- Master (Two yrs)
- 2014
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Mark
Can dietary fat intake modify genetic associations with blood lipid level? Observations from a Swedish cohort study
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- Master (Two yrs)
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Mark
Characterization of commercial mayonnaise products.
(
- Master (Two yrs)