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 4, no. 2 (July 8, 2024): 621–625. Accessed December 2, 2025. https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/60984.