LESSE, C. .; LUSIANA, S. A.; KRISTANTO, B.; SARMPUMPWAIN, A. .; MADO, J. E. Optimization of the Sensory and Nutritional Properties of Sago-Based Wet Noodles Fortified with Red Fruit Oil. Journal of Indonesia Applied Nutrition (JIAN), [S. l.], v. 1, n. 1, p. 32–39, 2026. DOI: 10.56303/jian.v1i1.1305. Disponível em: https://www.journalmpci.com/index.php/jian/article/view/1305. Acesso em: 23 apr. 2026.