Publication | Closed Access

Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis

Food ChemistryExtracted Hybrid CarrageenanAgricultural ChemistryEngineeringBiotechnologyPre-extraction Alkali TreatmentPhytochemistryChondrus CrispusBiomolecular Engineering