The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles. Food Sci. Technol. [Internet]. 2022 Jul. 12 [cited 2026 Jun. 16];5(1):22-30. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4544