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 [Internet]. 2024 Jun. 30 [cited 2026 Jul. 28];25(02):201-18. Available from: https://eksakta.ppj.unp.ac.id/index.php/eksakta/article/view/507