[1]
Setya Budi Muhammad Abduh, Nurwantoro, Mulyani, S., Nurwidiyanto, A.R. and Widiyanti, S.H. 2024. Gelatinization Behavior, Morphological, and Chemical Properties of Flour of Cassava, Sago, and Wheat. ASEAN Journal of Chemical Engineering. 24, 3 (Dec. 2024), 260-275. DOI:https://doi.org/10.22146/ajche.12187.