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), pp. 45-54. doi: 10.37676/agritepa.v11i1.5549.