Chatarina Wariyah, Agus AS, 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 [Internet]. 2024Mar.1 [cited 2024May15];9(1):1-9. Available from: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/8793