Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii)
E. Sholichah, Rima Kumalasari, N. Indrianti, L. Ratnawati, A. Restuti, A. Munandar
Journal of Food and Nutrition Research