PRAYITNO, Sutrisno Adi; AGUSTIN MARDIANA, Nur; ALIFIA ROCHMA, Nurthalita. Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations. Kontribusia : Research Dissemination for Community Development, [S. l.], v. 4, n. 2, p. 450–454, 2021. DOI: 10.30587/kontribusia.v4i2.2738. Disponível em: https://journal.umg.ac.id/index.php/kontribusia/article/view/2738. Acesso em: 7 jun. 2025.