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Sobari E, Haq SS. Sensory Analysis Of Starch Garut Utilization (Marantha arundinacea L.) As SubstituteMaterial For Wheat Flour In Making Pasta. ATJ [Internet]. 2023 Dec. 15 [cited 2026 Jul. 23];7(2):28-36. Available from: https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/79