NURAINI, S.; WIRJATMADI, B. Coconut Flour as Substitute in Noodle Formulation to Increase the Fiber Content. Media Gizi Kesmas, [S. l.], v. 13, n. 1, p. 30–35, 2024. DOI: 10.20473/mgk.v13i1.2024.30-35. Disponível em: https://e-journal.unair.ac.id/MGK/article/view/47029. Acesso em: 25 nov. 2024.