[1]
Taufik, Y. et al. 2023. Quality Improvement Of Wet Noodle With The Addition Of Pratama Taro Flour (Colocasia esculeta L. schott var. Pratama) and Seaweed Flour (Eucheuma cottonii). Jurnal Penelitian Pertanian Terapan. 23, 3 (Sep. 2023), 468–478. DOI:https://doi.org/10.25181/jppt.v23i3.3050.