SHALSABIELLA, Shafira Enri; YULISTIANI, Ratna. Physical and Organoleptic Characteristics of Non Gluten Macaroni from Composite Flour (Tapioca, Rice, and Corn) with Xanthan Gum Addition. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 1, p. 149–153, 2025. DOI: 10.29165/ajarcde.v9i1.630. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/630. Acesso em: 12 jul. 2025.