Physical properties and cooking quality of noodles incorporated with green seaweed, caulerpa lentillifera
Caulerpa lentillifera consumption as fresh vegetables has long been practiced by those living in coastal areas, particularly during the lean season where income and food sources are scarce. They are typically consumed fresh due to their appetising taste and nutritional properties. Although, C. lenti...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35137/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35137/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35137/ https://icfsn2022.ums.edu.my/ |
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