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Muliyati H, Febrianti N, Hardianti. Organoleptic Characteristics and Nutritional Content of Wet Noodles Substituted with Banggai Yam and Moringa Flour . JoNE [Internet]. 2026 Feb. 28 [cited 2026 Sep. 9];4(1):54-62. Available from: https://jone.poltekkes-surabaya.ac.id/index.php/jone/article/view/783