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After years of hit or miss attempts, think I've finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner's recipes from
Agar/κ-carrageenan composite hydrogel adsorbent for the removal of Methylene Blue from water - ScienceDirect
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