A. Qhottrunada Oktaviani, D. Sugiyanti, R. Rizqi Nirwana, F. Susilowati, and W. 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”, HALAL INTERNATIONAL JOURNAL of Walisongo Halal Center (WHC), vol. 1, no. 1, pp. 1–15, Jul. 2024.