Article

Muhamad Nur Ghoyatul Amin, ,- and Cholifatun Rustyana, ,- and Fajar Nur Rohim, ,- and Rizky Distiawan, ,- and Herlina Mawardani, ,- and Mochammad Amin Alamsjah, ,- and Wahju Tjahjaningsih, ,- and Sri Subekti, ,- (2021) Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology. Journal of Applied Phycology, 33 (-). pp. 1217-1227. ISSN 1573-5176