Mugabi, R.; Nzigire Katoke, O.; Mukisa Muzira, I. Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology. J. Food Innov. Nutr. Environ. Sci. 2026, 3 (2 (ongoing), 158-171. https://doi.org/10.70851/jfines.2026.3(2).158.171.