The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective. JOGASTO [Internet]. 2024(e)ko otsailaren 2(e)an [aipatua 2026(e)ko abuztuaren 24(e)an];2(1):1-10. Available at: https://shmpublisher.com/index.php/jogasto/article/view/236