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Cited article:

Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream

Anisa Nada Farhah, Nurfitri Ekantari

E3S Web Conf., 147 (2020) 03006

Published online: 2020-02-10

DOI: https://doi.org/10.1051/e3sconf/202014703006

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