Qhottrunada Oktaviani A, Sugiyanti D, Rizqi Nirwana R, Susilowati F, Widiastuti W. 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 [nternet]. 2024 Apr. 3 [cited 2026 Nov. 2];1(1):1-15. vailable from: https://halalin.walisongo.ac.id/index.php/halalin/article/view/6