Nunciata RRAP. Macronutrients, Moisture And Ash Content Analysis In Gluten-Free Fettuccine Made From Sorghum Flour With Mung Bean Flour Substitution. JGKN [Internet]. 2024 Jul. 8 [cited 2025 Dec. 2];4(2):621-5. Available from: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/60984