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Results 71 - 77 of 77
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Physical and sensory analysis of soy-based ice cream formulated with high oleic low linolenic soybean oil

By Sweta Rakhal

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Exploration of Employer and Student Perspectives on Work Readiness Skills and Needs of Undergraduate Nutrition Students and the Development of the Future Graduate Employability Framework

By Surajit Manna

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Functional connectivity in recovery of touch sensation after stroke

By Tapasi Bhadra

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The role of diet in palliative care as perceived by patients, carers and healthcare professionals

By Utkarsha Malik

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The effects of breakfast and exercise for postprandial metabolism and energy balance

By Vasu Grover

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Need Assessment for Training Food Service Workers at UW-Stout Dining Service

By Vijayamma Thampi

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Is there really an app for that?: exploring the appropriateness of utilizing diet & nutrition smartphone apps as extensions of the dietetic practice

By Suyog Gangopadhyay

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Results 71 - 77 of 77
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