[1]
khoirunnisa, N.F.K. and Annis Catur Adi 2026. Characteristics And Acceptability Of Crispy Noodles Made With Corn (Zea Mays L.) And Inulin Flour Substitutes. International Journal of Health Engineering and Technology. 5, 2 (Jul. 2026). DOI:https://doi.org/10.55227/ijhet.v5i2.913.