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    Physicochemical properties of sago flour formulated with white sweet potato flour (Ipomea batatas L.) and saba banana flour (Musa paradisiaca forma typical)

    Physicochemical properties of sago flour formulated with white sweet potato flour (Ipomea batatas L.) and saba banana flour (Musa paradisiaca forma typical) by Wahyuni Sri, Muchtar Febriana, Elvira Ilian, Laila Nugrawati M Andi, Rustan M Nurchalisah, Dahlan Andi

    Published 2025-01-01
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