Citation to this article as recorded by
The physical properties of dried-growol produced with different cassava varieties and fermentation time IOP Conference Series: Earth and Environmental Science Vol. 653, Issue 1, 012047, 2021 |
The effect of of cassava variety and fermentation duration on the texture and acceptabiity of cooked-dried growol IOP Conference Series: Earth and Environmental Science Vol. 672, Issue 1, 012073, 2021 |
How to cite this article
Chatarina Wariyah, Riyanto and Bayu Kanetro, 2019. Effect of Cooling Methods and Drying Temperatures on the Resistant Starch Content and Acceptability of Dried-Growol. Pakistan Journal of Nutrition, 18: 1139-1144.
DOI: 10.3923/pjn.2019.1139.1144
URL: https://scialert.net/abstract/?doi=pjn.2019.1139.1144
DOI: 10.3923/pjn.2019.1139.1144
URL: https://scialert.net/abstract/?doi=pjn.2019.1139.1144