ANDIANI, Rosa; ROSIDA, Dedin Finatsiyatull; KURNIANTO, Muhammad Alfid. Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 7, n. 3, p. 124–128, 2023. DOI: 10.29165/ajarcde.v7i3.346. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/346. Acesso em: 6 jul. 2025.