Sartika, R. S., Nuradhiani, A., Rahmawati, R., Nurani, S., Perdana, F., & Koerniawati, R. D. . (2026). Nutritional, Sensory, and Glycemic Characterization of Functional Noodles Substituted with Beneng Taro, Red Beans, and Moringa Leaves. Journal of Health and Nutrition Research, 5(2), 704–715. https://doi.org/10.56303/jhnresearch.v5i2.1179