1. AACC (2000) Approved methods of analysis. Method 66–50:16–18
2. Agusman M, Wahyuni T (2020) The nutritional quality and preference of wheat noodles incorporated with Caulerpa spp. seaweed. Int Food Res J 27:445–453
3. Ahern M, Thilsted SH, Oenema S, Barange M, Cartmill MK, Brandstrup SC, Doumeizel V, Dyer N, Frøyland L, Garrido-Gamarro E, Kühnhold H, Mohammed E, Penarubia O, Potin P, Sharan S, Utheim A, Uyar B, Vannuccini S, Ward A, Zhou X (2021) The role of aquatic foods in sustainable healthy diets. UN Nutrition
4. Ahmad A, Zainol Z, Abdul Haiyee Z, Mohd Nor N, Mohamad NNN (2018) Chemical composition and sensory properties of Caulerpa racemosa yellow noodle. Int J Eng Technol 7:6670–6672
5. Amarra MS, Khor GL, Chan P (2016) Intake of added sugar in Malaysia: a review. Asia Pac J Clin Nutr 25:227–240