Rusdi TIR, Subiantoro MA, Firda C, Shavira DE, Farahdila MP, Nurramadhan EA. Pengembangan Pasta Fettuccine Berbasis Tepung Tempe sebagai Substitusi Protein Nabati dengan Penambahan Pewarna Alami Kol Ungu: Kajian Uji Protein dan Organoleptik Hedonik: Development of Fettuccine Pasta with Tempeh Flour Substitution and Purple Cabbage Natural Colorant: Protein Content and Hedonic Sensory Evaluation. NaCIA [Internet]. 2026 Oct. 30 [cited 2026 Nov. 3];4(1):30-41. Available from: https://ocs.polije.ac.id/index.php/pnacia/article/view/474