TITLE

AGAR

AUTHOR(S)
J. D. L.
PUB. DATE
December 2006
SOURCE
Gourmet;Dec2006, Vol. 66 Issue 12, p255
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article offers information about agar, a carbohydrate derivative extracted from various types of red algae. It is used to thicken and stabilize foods such as jellies, puddings, and vegetarian offerings. It remains solid at temperatures that turn gelatin soupy. It is available at Japanese markets and natural food stores.
ACCESSION #
23223998

 

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