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After years of hit or miss attempts, think I've finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner's recipes from
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Marine Drugs | Free Full-Text | Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies
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Figure 1 | Analysis by Vibrational Spectroscopy of Seaweed Polysaccharides with Potential Use in Food, Pharmaceutical, and Cosmetic Industries
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The chemical structure of ι-carrageenan (left) and agar (right) | Download Scientific Diagram
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