“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, vol. 9, no. 1, pp. 1–9, Mar. 2024, doi: 10.33061/jitipari.v9i1.8793.