ASSA, J. R.; MANDEY, L. C.; LAGARINDA, T. V. The Effect Of Sago Flour And Red Bean Substitution On Crysty Level and Protein Levels Of Dry Pia. Jurnal Agroekoteknologi Terapan, [S. l.], v. 3, n. 2, p. 257–260, 2022. DOI: 10.35791/jat.v3i2.44329. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/samrat-agrotek/article/view/44329. Acesso em: 22 dec. 2024.