WARIYAH, C. .; SLAMET, A. .; RIYANTO, R. Chemical Changes of Cassava During Processing of Growol which Made from Different Cassava Variety and Cooking Method: Perubahan Sifat Kimia Ubikayu Selama Pengolahan Growol yang Dibuat dengan Variasi Varietas Ubikayu dan Cara Penanakan. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 9, n. 1, p. 1–9, 2024. DOI: 10.33061/jitipari.v9i1.8793. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/8793. Acesso em: 22 nov. 2024.