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).
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