Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
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- Master (Two yrs)
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Mark
Starch-Based Aqueous Two-Phase Systems
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- Master (Two yrs)
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Mark
The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt
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- Master (Two yrs)
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Mark
Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite
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- Master (Two yrs)
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Mark
Stabilisation of modern alcohol-containing emulsions with proteins
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- Master (Two yrs)
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Mark
A plant-based milk powder that functions as a substitution for regular milk powder
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- Master (Two yrs)
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Mark
Terahertz Time-Domain Spectroscopy Measurements as a Process Monitoring Approach for Blending with Magnesium Stearate
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- Master (Two yrs)
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Mark
Evaluation of the Effect of Quinoa-containing bread varieties on acute blood glucose and insulin responses
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- Master (Two yrs)
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Mark
The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production
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- Master (Two yrs)
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Mark
Nutritional and environmental impact of plant-based burger prototypes
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- Master (Two yrs)