Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions



Figure 1(a and b): Photomicrographs of freshly made and aged emulsions (showing oil globules)


iii



with potato (i), maize (ii) and cassava starch (iii) as emulsifying agent at concentration 4%w/v


(magnification x40)



Time (days)

Fig 2: Changes in the viscosities of the starch mucilage (a) and their emulsions (b) during
storage: cassava starch (C), potato starch (P) and maize starch (M).



More intriguing information

1. A Theoretical Growth Model for Ireland
2. Regional dynamics in mountain areas and the need for integrated policies
3. SOME ISSUES IN LAND TENURE, OWNERSHIP AND CONTROL IN DISPERSED VS. CONCENTRATED AGRICULTURE
4. Gender and headship in the twenty-first century
5. An Investigation of transience upon mothers of primary-aged children and their school
6. Output Effects of Agri-environmental Programs of the EU
7. Altruism with Social Roots: An Emerging Literature
8. Visual Perception of Humanoid Movement
9. Ahorro y crecimiento: alguna evidencia para la economía argentina, 1970-2004
10. European Integration: Some stylised facts
11. Multimedia as a Cognitive Tool
12. Government spending composition, technical change and wage inequality
13. Public-Private Partnerships in Urban Development in the United States
14. American trade policy towards Sub Saharan Africa –- a meta analysis of AGOA
15. Valuing Farm Financial Information
16. On Evolution of God-Seeking Mind
17. Improving the Impact of Market Reform on Agricultural Productivity in Africa: How Institutional Design Makes a Difference
18. The name is absent
19. The name is absent
20. The name is absent