Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

由 Nasir N.A.H.A.; Yuswan M.H.; Shah N.N.A.K.; Abd Rashed A.; Kadota K.; Yusof Y.A.
发表在 Gels (2023)