MUGABI, Robert; NZIGIRE KATOKE, Olive; MUKISA MUZIRA, Ivan. Optimization of Ingredient Levels for Gluten-Free Instant Noodles from Red Sorghum Flour Using Response Surface Methodology. Journal of Food Innovation, Nutrition, and Environmental Sciences, [S. l.], v. 3, n. 2 (ongoing), p. 158–171, 2026. DOI: 10.70851/jfines.2026.3(2).158.171. Disponível em: https://jfines.org/index.php/jfines/article/view/172. Acesso em: 10 may. 2026.