Lubowa, Muhammad, Yeoh Shin Yong, and Mubajje Muhamad Shaban. “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, no. 1 (April 12, 2025): 30–46. Accessed December 30, 2025. https://jfines.org/index.php/jfines/article/view/10.