“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” (2024) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 9(1), pp. 1–9. doi:10.33061/jitipari.v9i1.8793.