F.L., W.; ZALIHA, W. W.; H., Y. QUALITY OF CHOK ANAN MANGO AS AFFECTED BY TAPIOCA-SAGO STARCH COATING SOLUTIONS STORED AT ROOM TEMPERATURE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 1, p. 737–742, 2016. DOI: 10.15414/jmbfs.2016.6.1.737-742. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8516. Acesso em: 19 may. 2024.