Sylvi, D., Hari, P. D. . and Asma, F. F. . (2024) “Effect of Adding Beet Puree (Beta vulgaris L) on the Characteristics of Dry Noodles Made from Wheat Flour with Substitution of Sorghum (Sorghum bicolor (L) Moench) Flour”, EKSAKTA: Berkala Ilmiah Bidang MIPA, 25(02), pp. 201-218. doi: 10.24036/eksakta/vol25-iss02/507.