ANATJE LIHIANG. Analysis of Physical and Chemical Properties in Comparison Using Goroho Banana Flour (Musa acuminate) and Corn Flour (Zea mays) in the Production of Dry Noodles. IJOT [Internet]. 2022Jan.31 [cited 2024Nov.23];4(1):102-1. Available from: https://journals.researchparks.org/index.php/IJOT/article/view/3689