SUPRIYADI, E. A.; AZHARI, A.; WIDIANTO, N. The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective. Journal of Gastro Tourism, [S. l.], v. 2, n. 1, p. 1-10, 2024. DOI: 10.52465/jogasto.v2i1.236. Disponível em: https://shmpublisher.com/index.php/jogasto/article/view/236. Acesso em: 21 dec. 2024.