Research Article
Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation
Figure 2
SEM micrographs showing the cross-sectional morphology of spirulina-alginate beads at 50x magnification made with (a) EG: alginate 1%, CaCl2 10%, (b) EG: alginate 1%, CaCl2 15%, (c) EG: alginate 7%, CaCl2 10%, (d) EG: alginate 7%, CaCl2 15%, (e) IG: alginate 0.5%, CaCl2 2%, and (f) IG: alginate 1.5%, CaCl2 2%.
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