Open AccessPhysicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>)
Author(s) -
Enny Sholichah,
Rima Kumalasari,
Novita Indrianti,
Lia Ratnawati,
Ari Restuti,
Aris Munandar
Publication year - 2021
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-9-4-3
Subject(s) - kappaphycus alvarezii , food science , aroma , chemistry , gluten , botany , algae , biology