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