[1]
Supriyadi, E.A., Azhari, A. and Widianto, N. 2024. The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective. Journal of Gastro Tourism. 2, 1 (Feb. 2024), 1-10. DOI:https://doi.org/10.52465/jogasto.v2i1.236.