Rounaqun A N, Sugiyanti D, Nirwana RR. 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) [nternet]. 2023 Jul. 3 [cited 2026 Aug. 25];1(1):29-36. vailable from: https://halalin.walisongo.ac.id/index.php/halalin/article/view/8