[1]
“Optimization of Edible Straw Characteristics from Kimpul Taro Starch and Patin Fish Skin Gelatin with Sorbitol Addition”, jse, vol. 10, no. 3, Jun. 2025, Accessed: May 17, 2026. [Online]. Available: http://jse.serambimekkah.id/index.php/jse/article/view/931