“Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale) ” (2025) AgroBio Science Journal, 2(1), pp. 89–99. Available at: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9840 (Accessed: 7 October 2026).