TY  - JOUR 
T1  - Physical, chemical, and sensory quality of noodles fortification with anchovy (<i>Stolephorus</i> sp.) flour
JO  - Food Science and Technology
A1  - LITAAY, Christina
A1  - INDRIATI, Ashri
A1  - SRIHARTI, 
A1  - MAYASTI, Nur Kartika Indah
A1  - TRIBOWO, Raden Ismu
A1  - ANDRIANA, Yusuf
A1  - ANDRIANSYAH, Raden Cecep Erwan
SN  - 0101-2061
UL  - 10.1590/fst.75421
VL  - 42 
Y1  - 2022
PB  - Brazil 
ER  -