1.
Chasanah DA, Handarini K, Rahmiati R. Substitution of Soybean Dregs Flour and Addition of Guar Gum on the Chemical and Organoleptic Properties of Wet Noodles. Food Sci. Technol. [Internet]. 2024 Jul. 31 [cited 2026 Jun. 20];:22-30. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/8316