LUBOWA, Muhammad; SHIN YONG, Yeoh; MUHAMAD SHABAN, Mubajje. 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, [S. l.], v. 1, n. 1, p. 30–46, 2025. DOI: 10.70851/qdw8d910. Disponível em: https://jfines.org/index.php/jfines/article/view/10. Acesso em: 30 dec. 2025.