KHOIRUNNISA, N. F. K.; ANNIS CATUR ADI. Characteristics And Acceptability Of Crispy Noodles Made With Corn (Zea Mays L.) And Inulin Flour Substitutes. International Journal of Health Engineering and Technology, [S. l.], v. 5, n. 2, 2026. DOI: 10.55227/ijhet.v5i2.913. Disponível em: https://afdifaljournal.com/journal/index.php/ijhet/article/view/913. Acesso em: 3 jul. 2026.