Chaniago, R., Lamusu, D. and Basrin, F. 2024. Soaking Salt Solution Increases Moisture Content, Ash Content, Starch Content, Decreases Solubility and Swelling Power Of Banggai Yam Flour. AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian. 11, 1 (Jun. 2024), 45-54. DOI:https://doi.org/10.37676/agritepa.v11i1.5549.