[1]
Ariyanti, A. et al. 2026. DEVELOPMENT OF WET NOODLES MADE FROM PURPLE SWEET POTATO FLOUR AS A FUNCTIONAL FOOD ALTERNATIVE RICH IN ANTIOXIDANTS. Multidisciplinary Indonesian Center Journal (MICJO). 3, 4 (Nov. 2026), 4938–4946. DOI:https://doi.org/10.62567/micjo.v3i4.3442.