ROSANO DARMAWAN, Stefanus; SAROFA, Ulya. The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 8, n. 3, p. 58–65, 2024. DOI: 10.29165/ajarcde.v8i3.453. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/453. Acesso em: 1 jul. 2025.