QHOTTRUNADA OKTAVIANI, .; SUGIYANTI, .; RIZQI NIRWANA, .; SUSILOWATI, .; WIDIASTUTI, . 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. Halalin Journal, [S. l.], v. 1, n. 1, p. 1–15, 2024. DOI: 10.21580/halalin.2024.1.1.6. Disponível em: https://halalin.walisongo.ac.id/index.php/halalin/article/view/6. Acesso em: 2 nov. 2026.