Ariyanti, Arni, et al. “DEVELOPMENT OF WET NOODLES MADE FROM PURPLE SWEET POTATO FLOUR AS A FUNCTIONAL FOOD ALTERNATIVE RICH IN ANTIOXIDANTS”. Multidisciplinary Indonesian Center Journal (MICJO), vol. 3, no. 4, Nov. 2026, pp. 4938-46, https://doi.org/10.62567/micjo.v3i4.3442.