@article{litaay_indriati_sriharti_mayasti_tribowo_andriana_andriansyah_2022,  title={Physical, chemical, and sensory quality of noodles fortification with anchovy (<i>Stolephorus</i> sp.) flour},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.75421},  DOI={10.1590/fst.75421},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={LITAAY, Christina and INDRIATI, Ashri and SRIHARTI and MAYASTI, Nur Kartika Indah and TRIBOWO, Raden Ismu and ANDRIANA, Yusuf and ANDRIANSYAH, Raden Cecep Erwan},  year={2022},  pages={e75421} }