The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective. JOGASTO [Интернет]. 2 февраль 2024 г. [цитируется по 24 август 2026 г.];2(1):1-10. доступно на: https://shmpublisher.com/index.php/jogasto/article/view/236