SITOAYU, L.; HARNA, H.; SA’PANG, M.; RONITAWATI, P.; PUSPITA SARI, D. Development of Sensory Quality and Shelf Life of Dried Noodles Using Catfish Flour and Mocaf: An Alternative Supplementary Feeding Prototype. Journal of Health and Nutrition Research, [S. l.], v. 5, n. 1, p. 362–372, 2026. DOI: 10.56303/jhnresearch.v5i1.1085. Disponível em: https://www.journalmpci.com/index.php/jhnr/article/view/1085. Acesso em: 2 apr. 2026.