NUNCIATA, R. Rr. Athiyah Pavita. Macronutrients, Moisture And Ash Content Analysis In Gluten-Free Fettuccine Made From Sorghum Flour With Mung Bean Flour Substitution. Jurnal Gizi dan Kesehatan Nusantara, [S. l.], v. 4, n. 2, p. 621–625, 2024. Disponível em: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/60984. Acesso em: 2 dec. 2025.