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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Bibliographic Details

Main Authors:	Nur Syakilla, Patricia Matanjun, Ramlah George @ Mohd. Rosli
Format:	Article
Language:	en
Published:	Springer 2024
Subjects:	QK1-989 Botany TX341-641 Nutrition. Foods and food supply
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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