TAUFIK, Y. .; GARNIDA, Y. .; GOZALI, T. .; IKRAWAN, Y. .; APRESYA, D. . 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, [S. l.], v. 23, n. 3, p. 468-478, 2023. DOI: 10.25181/jppt.v23i3.3050. Disponível em: https://jurnal.polinela.ac.id/jppt/article/view/3050. Acesso em: 29 feb. 2024.