TY  - JOUR
T1  - Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles
AU  - Heny  Herawati,Elmi Kamsiati, Sunarmani
JO  - International Journal of Technology
VL  - 12
IS  - 3
SP  - 291
EP  - 319
PY  - 2021
DA  - 2021/07/19
SN  - 2087-2100
DO  - https://doi.org/10.14716/ijtech.v12i3.4139
UR  - https://ijtech.eng.ui.ac.id/article/view/4139