The Effect Of Sago Flour And Red Bean Substitution On Crysty Level and Protein Levels Of Dry Pia. JAT [Internet]. 2022 Dec. 14 [cited 2026 Aug. 11];3(2):257-60. Available from: https://ejournal.unsrat.ac.id/v3/index.php/samrat-agrotek/article/view/44329