The limited water absorption of sago starch requires the addition of soybean isolate protein and transglutaminase in its formation into a dough. The purpose of this study was to analyse the effect of addition of soy protein and transglutaminase to sago starch on the water absorption. The study was conducted with the stages of characterization of sago starch. determining the effect of ... https://herbsdailyes.shop/product-category/womens-health/