Putri, H. O., Arrazy, S., & 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), 1653-1662. https://doi.org/10.37287/ijghr.v6i3.3392