Pakerti AHJB, Jariyah, Pratiwi YS. The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta. ajarcde [Internet]. 2025 Sep. 18 [cited 2026 Jan. 24];9(3):90-8. Available from: https://mail.ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/783