| agar |
A setting agent, which is similar to gelatine, and produced from several varieties of red seaweed. It is used to set food at room temperature.
출처: www.allfoodbusiness.com/cooking_terms.php
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|---|---|
| agar-agar |
A seaweed based vegetarian alternative to gelatine, used as a stabiliser or thickener.
출처: thefoody.com/glossary/glossarya.html
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| agar |
A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry. Primarily used as a thickening agent.
출처: www.recipestogo.com/glossary/glossaryA.html
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| agaric |
a term commonly used to describe a fungus having a cap (pileus), gills (lamellae), and a stem (stipe), ie, what most people would call a mushroom.
출처: www.mykoweb.com/CAF/glossary.html
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| agar |
A gel made from seaweed extract.
출처: www.freakinfucus.co.uk/primers/prm_gloss.htm
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