Effect of corn starch granules on the stability of water-in-water emulsion
dc.rights.license | CC-BY-NC-ND | |
dc.contributor.advisor | Chatsisvilli, Nina | |
dc.contributor.author | Voorst, J. van | |
dc.date.accessioned | 2014-12-16T18:03:39Z | |
dc.date.available | 2014-12-16T18:03:39Z | |
dc.date.issued | 2014 | |
dc.identifier.uri | https://studenttheses.uu.nl/handle/20.500.12932/19103 | |
dc.description.abstract | The effect of starch in dextran/gelatin water-in-water emulsions was investigated at various concentrations, ratio’s, salt concentrations and pH values. | |
dc.description.sponsorship | Utrecht University | |
dc.format.extent | 45557700 | |
dc.format.mimetype | application/zip | |
dc.language.iso | en | |
dc.title | Effect of corn starch granules on the stability of water-in-water emulsion | |
dc.type.content | Bachelor Thesis | |
dc.rights.accessrights | Open Access | |
dc.subject.keywords | water-in-water emulsion;w/w emulsion | |
dc.subject.courseuu | Scheikunde |