This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) chemical and physical properties of 3) consumer acceptance. A mixture design experiment was conducted, three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, 10-20%Cladophora most indicated 68%brown rice, 22%modified 10%Cladophora spp. The nutritional profile this ...
