ROUNAQUN A, .; SUGIYANTI, .; NIRWANA, . R. Analysis of Gluten Content, Food Fiber, Calorie Value, And Acceptance of Wet Noodles with Substitution of Sorgum Flour (Sorghum Bicolor (L)) As A Halal Alternative Food Low In Gluten. HALAL INTERNATIONAL JOURNAL of Walisongo Halal Center (WHC), [S. l.], v. 1, n. 1, p. 29–36, 2023. Disponível em: https://halalin.walisongo.ac.id/index.php/halalin/article/view/8. Acesso em: 25 aug. 2026.