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K. H. Wong and C. K. Cheung “Nutritional Evaluation of Some Subtropical Red and Green Seaweeds Part I: Proximate Composition, Amino Acid Profiles and Some Physico-Chemical Properties,” Food Chemistry, Vol. 71, No. 4, 2000, pp. 475-482. doi:10.1016/S0308-8146(00)00175-8

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