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Cited article:

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Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design

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Frontiers in Sustainable Food Systems 8 (2024)
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Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko and Ratna Handayani
Food Science and Technology International (2023)
https://doi.org/10.1177/10820132231211928