[1]
Wong, W., Mohd Radzi , N.R.S., Wan Mokhtar, W.M.F., Manab, A., Andriani, R.D., Huda, N. and Ismail, I. 2026. Effects of Duckweed and Pigments on the Chemical Composition, Physicochemical Properties, and Sensory Attributes of Plant-Based Patties. Malaysian Applied Biology. 55, 2 (Jun. 2026), 64–71. DOI:https://doi.org/10.55230/mabjournal.v55i2.3653.