Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)
Muhammad Yusuf, Sidney Akumu Odongo, Wikanastri Hersoelistyorini & Agus Suyanto · Asian Food Science Journal · 2025
Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria...
Open access
Research Article
10.9734/afsj/2025/v24i12839