Plant-based Guar gum and potato proteins as substitute for Gelatin

Froget, Jeanne (2025) Plant-based Guar gum and potato proteins as substitute for Gelatin. Bachelor's Thesis, Chemical Engineering.

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Abstract

The supervisor and/or the author did not authorize public publication of the thesis.

Item Type:	Thesis (Bachelor's Thesis)
Supervisor name:	Parisi, D. and Raffa, P.
Degree programme:	Chemical Engineering
Thesis type:	Bachelor's Thesis
Language:	English
Date Deposited:	27 Jun 2025 13:00
Last Modified:	27 Jun 2025 13:00
URI:	https://fse.studenttheses.ub.rug.nl/id/eprint/35594

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