High-fiber sago noodles with Gracilaria seaweed: physicochemical, cooking, and sensory profiling via check-all-that-apply

Journal of Food Science and Technology 2026

View at publisher
Authors: Wahyu Ramadhan, Annisa Rahmadanti, Sri Purwaningsih, Eka Deskawati, Hamzah Moch Baabud
DOI: 10.1007/s13197-025-06530-6
Cited by: 0
References: 49

Fields of Study & Subjects

Seaweed-derived Bioactive Compounds Food composition and properties Marine and coastal plant biology

Publication details

Journal / source
Journal of Food Science and Technology
Publication date
6 January 2026
Language
EN