Proximate composition, sensory evaluation, and mineral content of noodles incorporated with green seaweed, Caulerpa lentillifera, powder
Caulerpa lentillifera has gained popularity among consumers and researchers in recent years due to its good nutritional profile. The objective of this study is to explore whether the incorporation of different levels of C. lentillifera powder (CLP) concentration in noodles could potentially improve...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Springer
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/44181/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44181/ https://doi.org/10.1007/s10811-023-03147-0 |
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