Ariyanti, A., Kasmad, M.R. and Nurfaidah, N. (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), pp. 4938–4946. doi:10.62567/micjo.v3i4.3442.