Mugabi, R., Nzigire Katoke, O. and Mukisa Muzira, I. (2026) “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, 3(2 (ongoing), pp. 158–171. doi:10.70851/jfines.2026.3(2).158.171.