The Effect of Eucheuma cottonii Seaweed Flour Addition on the Preference Level of Dogol Shrimp Nuggets. Jurnal Natur Indonesia, [S. l.], v. 23, n. 2, p. 116–125, 2025. DOI: 10.31258/jnat.23.2.116-125. Disponível em: https://natur.ejournal.unri.ac.id/index.php/natur/article/view/3291. Acesso em: 17 oct. 2025.