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Cited article:

The Development of Hybrid Food as Meat Analog Strips Based on Seaweed Ulva ohnoi and Surimi

Arlin Maulida, Wahyu Ramadhan, Joko Santoso

BIO Web Conf., 147 (2024) 01021

Published online: 2025-01-10

DOI: https://doi.org/10.1051/bioconf/202414701021

This article has been cited by the following article(s):

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

Wahyu Ramadhan, Annisa Rahmadanti, Sri Purwaningsih, Eka Deskawati and Hamzah Moch Baabud
Journal of Food Science and Technology (2026)
https://doi.org/10.1007/s13197-025-06530-6