MY DUYEN NGUYEN DANG; THANH TUNG PHAM. Effect of Seaweed Powder on Rheological Properties of Dough and Quality of Germinated Brown Rice Bread. Journal of Technical Education Science, [S. l.], v. 20, n. 02, p. 105–112, 2025. DOI: 10.54644/jte.2025.1671. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1671. Acesso em: 7 apr. 2026.