Putri, H.O., Arrazy, S. and Wahyudi, W. 2024. Substitution of Red Amaranth Flour (Amaranthus Tricolor L.) in Manufacture Wet Noodles as Foods High in Iron (Fe). Indonesian Journal of Global Health Research. 6, 3 (May 2024), 1653-1662. DOI:https://doi.org/10.37287/ijghr.v6i3.3392.