Search Results - Athena Lateesya Gary

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    Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder

    Development of Gluten-Free Bread from Brown Rice-Potato Starch Composite Flour Incorporated with Red Seaweed Kappaphycus alvarezii powder by Athena Lateesya Gary, Adella Anding Aganduk, Nur Syakilla, Patricia Matanjun

    Published 2024
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