Agustina, T. (2024) “Characteristics of Liquid Sugar from Cassava Flour Using Gelatinization, Liquefaction and Enzymatic Saccharification (amyloglucosidase and α-amylase) Processes”, Walisongo Journal of Chemistry, 7(1), pp. 37–49. doi: 10.21580/wjc.v7i1.20458.