ROUNAQUN, .; SUGIYANTI, .; RATIH RIZKI NIRVANA. Analysis (Analysis of Gluten Content, Food Fiber, Calorie Value, And Acceptance of Wet Noodles with Substitution of Sorgum Flour (Sorghum Bicolor (L)) As an Alternative Food Low in Gluten). Halalin Journal, [S. l.], v. 3, n. 2, p. 147–154, 2026. DOI: 10.21580/halalin.2025.2.1.3. Disponível em: https://halalin.walisongo.ac.id/index.php/halalin/article/view/3. Acesso em: 2 nov. 2026.