HERLINA, H.; NURHAYATI, N.; RAMADHANNI, M. B. . ANALYSIS OF THE QUALITY OF BLACK DRY NOODLES FROM WHEAT-MOCAF FLOUR WITH VARIATIONS OF ADDITION CARBON BLACK (Vegetable Carbon) FROM DRY BANANA LEAVES. Jurnal Penelitian Sains dan Teknologi Indonesia, [S. l.], v. 1, n. 2, p. 114–125, 2022. DOI: 10.19184/jpsti.v1i2.210. Disponível em: https://journal.unej.ac.id/JPSTI/article/view/210. Acesso em: 29 apr. 2024.