[1]
D. U. Desi and R. Azara, “The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles : Pengaruh Konsentrasi Tepung Daun Kelor (Moringa oleifera) dan Lama Pengukusan terhadap Karakteristik Mie Instan Kelor”, jtfat, vol. 2, no. 01, pp. 1–8, Aug. 2021.