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Journal: Foods, 2022
Volume: 11
Number: 2669

Article: Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
Authors: by Wee Yin Koh, Patricia Matanjun, Xiao Xian Lim and Rovina Kobun
Link: https://www.mdpi.com/2304-8158/11/17/2669

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