Order Article Reprints

Widyawati PS, Suseno TIP, Widjajaseputra AI, Widyastuti TEW, Moeljadi VW, Tandiono S. The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles. Molecules. 2022; 27(16):5062. https://doi.org/10.3390/molecules27165062

Widyawati, Paini Sri, Thomas Indarto Putut Suseno, Anna Ingani Widjajaseputra, Theresia Endang Widoeri Widyastuti, Vincentia Wilhelmina Moeljadi, and Sherina Tandiono. 2022. "The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles" Molecules 27, no. 16: 5062. https://doi.org/10.3390/molecules27165062

Widyawati, P. S., Suseno, T. I. P., Widjajaseputra, A. I., Widyastuti, T. E. W., Moeljadi, V. W., & Tandiono, S. (2022). The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles. Molecules, 27(16), 5062. https://doi.org/10.3390/molecules27165062