EFFECT OF PROCESSING ON TOTAL STARCH, AMYLOSE AND RESISTANT STARCH CONTENT OF SAGO. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 4, p. 20–25, 2013. Disponível em: https://ijfans.org/index.php/Journal/article/view/125. Acesso em: 8 sep. 2026.