1.
Prayitno SA, Agustin Mardiana N, Alifia Rochma N. Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations. Kontribusia [Internet]. 2021 Aug. 4 [cited 2025 Jun. 7];4(2):450-4. Available from: https://journal.umg.ac.id/index.php/kontribusia/article/view/2738