View of ANALYSIS OF CALORIE VALUE, FOOD FIBER CONTENT, GLUTEN AND ACCEPTANCE OF WET NOODLES WITH PORANG FLOUR SUBSTITUTION (Amorphophallus oncopphyllus) AS A HALAL AND ALTERNATIVE LOW CALORIE FOOD

Return to Article Details ANALYSIS OF CALORIE VALUE, FOOD FIBER CONTENT, GLUTEN AND ACCEPTANCE OF WET NOODLES WITH PORANG FLOUR SUBSTITUTION (Amorphophallus oncopphyllus) AS A HALAL AND ALTERNATIVE LOW CALORIE FOOD Download Download PDF