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Article Title
Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)
Authored by
Muhammad Yusuf
Department of Food Technology, Muhammadiyah University of Semarang, Indonesia.
Sidney Akumu Odongo
Department of Food Technology, Muhammadiyah University of Semarang, Indonesia.
Wikanastri Hersoelistyorini
Department of Food Technology, Muhammadiyah University of Semarang, Indonesia.
Agus Suyanto
Department of Food Technology, Muhammadiyah University of Semarang, Indonesia.