[1]
Violalita , F., Yanti, H.F., Evawati, E., Roza, I., Ermiati, E., Fahmy, K., Yuswilara, Y. and Saputra, A. 2024. The Effect of the Ratio of Mocaf and Soybean Flour with Addition of Glucomannan on Physical, Chemical and Sensory Properties of Gluten-Free Wet Noodles. Agroteknika. 7, 4 (Dec. 2024), 589-603. DOI:https://doi.org/10.55043/agroteknika.v7i4.446.