Wong, W., Mohd Radzi , N. R. S., Wan Mokhtar, W. M. F., Manab, A., Andriani, R. D., Huda, N., & 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), 64–71. https://doi.org/10.55230/mabjournal.v55i2.3653