TY  - JOUR
T1  - Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>)
A1  - Sholichah, Enny
A1  - Kumalasari, Rima
A1  - Indrianti, Novita
A1  - Ratnawati, Lia
A1  - Restuti, Ari
A1  - Munandar, Aris
Y1  - 2021
PY  - 2021
DA  - 2021/04/08
N1  - doi: 10.12691/jfnr-9-4-3
DO  - 10.12691/jfnr-9-4-3
T2  - Journal of Food and Nutrition Research
JF  - Journal of Food and Nutrition Research
JO  - Journal of Food and Nutrition Research
SP  - 187
EP  - 192
VL  - 9
IS  - 4
PB  - Science and Education Publishing
SN  - 2333-1240
M3  - doi: 10.12691/jfnr-9-4-3
UR  - http://pubs.sciepub.com/jfnr/9/4/3
Y2  - 2021/04/08
ER  -