PAKERTI, Andia Hayuning Jagadnira Bentang; JARIYAH; PRATIWI, Yunita Satya. The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 3, p. 90–98, 2025. DOI: 10.29165/ajarcde.v9i3.783. Disponível em: https://mail.ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/783. Acesso em: 4 mar. 2026.