The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles. Food Science and Technology Journal (Foodscitech), [S. l.], v. 5, n. 1, p. 22–30, 2022. DOI: 10.25139/fst.v5i1.4544. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4544. Acesso em: 17 jun. 2026.