| agar-agar |
agar: a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
출처: wordnet.princeton.edu/perl/webwn
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| agar-agar |
A jelling agent made from a red-brown sea vegetable. It is used for making kanten and aspics. Kanten means "cold sky" in Japanese, and is an apt image for this refreshing dish.
출처: www.geocities.com/HotSprings/3464/glossary/glossar...
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| agar-agar |
gelatinous solidifying agent extracted from algae (Gigartina, Gelidium).
출처: gmbis.marinebiodiversity.ca/BayOfFundy/glossA-D.ht...
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| agar-agar |
[AH-gahr, AY-gahr] Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
출처: www.mychefcoat.com/terms-a.html
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| agar-agar |
The water soluble colloidal carbohydrate of the red seaweed, Gelidium; forms gels with as little as one part to 500 of water. It is used in preparing bacteriological media.
출처: www.siebelinstitute.com/brewterms/A.html
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