Laga, A., Dirpan, A. and Anshari, A.A. 2018. 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. 1, 1 (Jul. 2018), 23–30. DOI:https://doi.org/10.20956/canrea.v1i1.19.