WAFIYAH, W.; BASUKI, E.; CICILIA, S. The Effect of Ratio of Wheat, Mocaf, and Mung Bean Flour on the Quality of Wet Noodles. Pro Food, [S. l.], v. 11, n. 1, p. 130–138, 2025. DOI: 10.29303/profood.v11i1.423. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/423. Acesso em: 19 jun. 2025.