MULIYATI, Hepti; FEBRIANTI, Nuristha; HARDIANTI. Organoleptic Characteristics and Nutritional Content of Wet Noodles Substituted with Banggai Yam and Moringa Flour . Journal of Nutrition Explorations, [S. l.], v. 4, n. 1, p. 54–62, 2026. DOI: 10.36568/jone.v4i1.783. Disponível em: https://jone.poltekkes-surabaya.ac.id/index.php/jone/article/view/783. Acesso em: 9 sep. 2026.