SARTIKA, R. S.; NURADHIANI, A.; RAHMAWATI, R.; NURANI, S.; PERDANA, F.; KOERNIAWATI, R. D. . Nutritional, Sensory, and Glycemic Characterization of Functional Noodles Substituted with Beneng Taro, Red Beans, and Moringa Leaves. Journal of Health and Nutrition Research, [S. l.], v. 5, n. 2, p. 704–715, 2026. DOI: 10.56303/jhnresearch.v5i2.1179. Disponível em: https://www.journalmpci.com/index.php/jhnr/article/view/1179. Acesso em: 6 aug. 2026.