BAIDA LISMA; SAFRIDA; SUFYAN ANWAR; SRI WAHYUNI MUHSIN. EFFECT OF ADDITIONAL SODIUM TRIPOLYPHOSPHATE (STPP) CONCENTRATION ON PRODUCT PHYSICAL AND SENSORY CHARACTERISTICS WET NOODLES FROM LUMI-LUMI FISH (Harpodon numerous) FORTIFIED WITH RED BEET EXTRACT. MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation, [S. l.], v. 5, n. 4, p. 358–368, 2024. DOI: 10.59733/medalion.v5i4.152. Disponível em: http://medalionjournal.com/index.php/go/article/view/152. Acesso em: 31 jan. 2025.