Assessment of Gracilaria fisheri agar-based emulsion gel as a functional fat replacer in fish sausages
Seaweeds in the red algal genus Gracilaria (Gracilariaceae) are recognized as primary sources of agar, an important hydrocolloid widely utilized in the food industry. However, agar derived from Gracilaria fisheri (AGF) remains underutilized compared to that from other Gracilaria species due to its r...
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| Principais autores: | , , , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Taylor & Francis Group
2026-12-01
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| 叢編: | Applied Phycology |
| 主題: | |
| 在線閱讀: | https://www.tandfonline.com/doi/10.1080/26388081.2025.2610284 |
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