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    The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion

    The modification of sago (Metroxylon Sagu) starch by combination of lactic acid hydrolysis and H2O2 oxidation methods to increase baking expansion von Sumardiono, Siswo, Kusumawardani, Nindya I., Abdurahman, Assalaam U., Arland, A., Jos, Bakti, Pudjihastuti, Isti


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