Quality Improvement Of Wet Noodle With The Addition Of Pratama Taro Flour (Colocasia esculeta L. schott var. Pratama) and Seaweed Flour (Eucheuma cottonii)
Yusman Taufik, Yudi Garnida, Thomas Gozali, Yusep Ikrawan, Diva Apresya
Jurnal Penelitian Pertanian Terapan