Gel properties of agar from two Gracilaria species in Sri Lanka and development of food jellies
By: Piyumi S. De Alwis and Isuru Wijesekara
DOI: https://doi.org/10.4038/rjs.v13i1.111 | Journal eISSN: 2536-8400
Language: English
Page range: 1 - 13
Published on: Aug 18, 2022
Published by: University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2022 Piyumi S. De Alwis, Isuru Wijesekara, published by University of Ruhuna
This work is licensed under the Creative Commons Attribution-NonCommercial 4.0 License.