Sulastri Y, Saloko S. ENKAPSULASI GULA SEMUT AREN MENGGUNAKAN KITOSAN DAN MALTODEKSTRIN: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine. profood [Internet]. 2021Jul.30 [cited 2024Nov.23];7(1):840=851. Available from: https://profood.unram.ac.id/index.php/profood/article/view/164