Lubowa, M., Shin Yong, Y., & Muhamad Shaban, M. (2025). Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review. Journal of Food Innovation, Nutrition, and Environmental Sciences, 1(1), 30-46. https://doi.org/10.70851/qdw8d910 (Original work published 2024)