SOBARI, E. SENSORY ANALYSIS OF STARCH GARUT UTILIZATION (MARANTHA ARUNDINACEA L.) AS SUBSTITUTION MATERIAL FOR WHEAT FLOUR IN MAKING PASTA. Agroindustrial Technology Journal, [S. l.], v. 7, n. 2, 2023. DOI: 10.21111/atj.v7i2.8857. Disponível em: https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/8857. Acesso em: 14 mar. 2025.