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- 2020
-
Mark
Functionality of oat based food ingredients
(
- Master (Two yrs)
-
Mark
A Guide to Choose the Most Suited Superdisintegrant - General considerations and watchout when optimizing ODT-formulations
(
- Master (Two yrs)
- 2019
-
Mark
Evaluation of methods for detecting microbial translocation into the blood of IBD patients
(
- Master (Two yrs)
-
Mark
Heat processing and storage of a berry-based beverage and its influence on polyphenolic compounds – a preparatory analysis of a study product for a clinical trial
(
- Master (Two yrs)
-
Mark
Surface Rheology of Solutions From Redissolved Protein Powders
(
- Master (Two yrs)
-
Mark
Development of a vitamin C-rich baobab beverage
(
- Master (Two yrs)
-
Mark
Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG)
(
- Master (Two yrs)
-
Mark
Effects of blanching, drying and fermentation on nutrient content and physio-chemical properties of Norwegian Saccharina latissima and Alaria esculenta for application in meat-based products
(
- Master (Two yrs)
-
Mark
Evaluation of shelf life of packaged salad
(
- Master (Two yrs)
-
Mark
Förutsättningar för utveckling av sockerreducerad konfektyr
(
- Master (Two yrs)