与 «AGAR AGAR»相关的波兰语书籍
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Whole Food Facts: The Complete Reference Guide - Strona 173
Agar-agar, or simply agar, is an extract or red seaweed. After harvesting, the flat, femlike seaweed is washed and sun bleached. Its mucilage is strained and allowed to harden and dry in the sun. This becomes a papery, whitish clear product ...
2
Foods & Nutrition Encyclopedia, Two Volume Set - Strona 28
Although many people use the term agar-agar, food technologists simply call the substance agar. Hence, the latter name will be used throughout this article. HISTORY OF AGAR. Use of this jelling agent originated in Japan where it is called ...
Marion Eugene Ensminger, Audrey H. Ensminger, 1993
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The Complete Asian Cookbook - Strona 236
SERIKAYA. DENGAN. AGAR-AGAR. SINGAPORE Good quality saucepans, a deep frying pan, wooden spoons ... COCONUT MILK JELLY Serves: 6-8 7 g (V4 02) agar-agar strands or 5 teaspoons agar-agar powder 6 cups water 3 pods ...
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Gelatine Handbook: Theory and Industrial Practice - Strona 123
3.1.1.1 Agar-agar Agar-agar, a hydrocolloid extracted from red seaweed, is one of the oldest known gelling agents. Its gelling properties are based on its high molecular weight polysaccharide chain structure. Agar-agar swells in cold water but ...
Reinhard Schrieber, Herbert Gareis, 2007
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Healing with Whole Foods: Asian Traditions and Modern ... - Strona 582
The majority of agar-agar is generally composed of Gelidium species seaweeds. Agarophytes grow at varying depths of 15-200 feet into fern-like fronds waving in browns, reds, and purples or into feather-like red blades up to three feet long.
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Handbook of Preservatives - Strona 269
Agar. CAS 9002-18-0; EINECS/ELINCS 232-658-1 FEMA2012;INS406;E406 Synonyms: Agar-agar; Agar agar flake; Agar agar gum; Bengal gelatin; Bengal isinglass; Ceylon isinglass; Chinese isinglass; Gélose; Japan agar; Japan isinglass ...
Michael Ash, Irene Ash, 2004
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Pioneers in scientific discoveries - Strona 97
C^"he problems arising from the low melting point of gelatin O^ere solved in 1882, when agar was introduced as a gellying agent in the media for culturing micro-organisms. This accidental discovery was due to Frau Hesse, the wife of one of ...
Kalayya Krishnamurthy, 2002
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Microbiology of Well Biofouling - Strona 103
supplementation of the agar medium with up to 75 and 30 mg P/L respectively. This would form a significant additional nutritional base for microbial growth and activities. Indeed, water agar utilizes the nutrients inherently present in the ...
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Experimental Surgical Models in the Laboratory Rat - Strona 219
fIgure 41.2 Separation between holes in the agar–agar is shown. proceDure Agar–agar 1.5% w/v in phosphate buffered saline (PBS) is used for making the thin layer on a slide for microscopy. Agar–agar must be dissolved in PBS at 80 to ...
Alfredo Rigalli, Veronica Di Loreto, 2009
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Handbook of Fillers, Extenders, and Diluents - Strona 362
... Maldex150 bulking agent, bakery products Powdered Agar Agar Bacteriological Grade; Powdered Agar Agar Type K-60; Powdered Agar Agar Type K-80; Powdered Agar Agar Type K-100; Powdered Agar Agar Type K- 150 bulking agent, ...
Michael Ash, Irene Ash, 2007
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agar agar在以下新条目的上下文中是如何使用的。
200 złotych za galaretkę na odchudzanie. Główny składnik kosztuje …
Agar Agar, czyli wyciąg z małych czerwonych alg, został odkryty w Azji. Składa się on z rozpuszczalnego błonnika, który znaleźć można również w jabłkach, ... «HotMoney, 十月 13»
How to use agar agar
Agar agar is a gelatinous substance derived from red algae that has been popular across Asia for centuries as an ingredient used in desserts and other cooking. «Taste.com.au, 十二月 12»
