Physico-chemical properties of agar extracted from Gracilariopsis longissima (formerly Gracilaria verrucosa) and development of plant-based food jellies
In this study, agar was extracted from red seaweed, Gracilariopsis longissima (formerly G. verrucosa) by hot water extraction, and the physicochemical and gelling properties of the extracted agar were examined. Furthermore, attempts were made to develop plant-based food jellies and compare them with...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-03-01
|
| Serie: | Food Chemistry Advances |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772753X25000541 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|