Patria, D. G., Adi Prayitno, S. and Agustin Mardiana, N. (2022) “The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles”, Food Science and Technology Journal (Foodscitech), 5(1), pp. 22-30. doi: 10.25139/fst.v5i1.4544.