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Gel properties of agar from two Gracilaria species in Sri Lanka and development of food jellies Cover

Gel properties of agar from two Gracilaria species in Sri Lanka and development of food jellies

Ruhuna Journal of Science
Volume 13 (2022): Issue 1
By:  and    
Open Access
|Aug 2022
Authors

Authors

Piyumi S. De Alwis

piumisandaruwanidealwis@gmail.com

University of Sri Jayewardenepura, Nugegoda

Isuru Wijesekara

isuruw@sci.sjp.ac.lk

University of Sri Jayewardenepura, Nugegoda
DOI: https://doi.org/10.4038/rjs.v13i1.111 | Journal eISSN: 2536-8400
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Language: English
Page range: 1 - 13
Published on: Aug 18, 2022
Published by: University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
Agar,
Food jellies,
Gracilaria spp.,
Red seaweeds,
Value-addition

© 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.

Volume 13 (2022): Issue 1
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