Cite
HARVARD Citation
Yumeina, D. et al. (2021). The effect of soaking sago starch in acetate acids on the whiteness degree of sago flour. IOP conference series. 807 (3), p. . [Online].
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Yumeina, D. et al. (2021). The effect of soaking sago starch in acetate acids on the whiteness degree of sago flour. IOP conference series. 807 (3), p. . [Online].