LAGA, A.; DIRPAN, A.; ANSHARI, A. A. PENGARUH KONSENTRASI SUBSTRAT PADA PEMBUATAN MALTODEKSTRIN DARI SUBSTRAT PATI SAGU: (Effect Of Substrate Concentration Variation In Maltodextrin Production From Sago Starch). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 1, n. 1, p. 23–30, 2018. DOI: 10.20956/canrea.v1i1.19. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/19. Acesso em: 25 apr. 2024.