Wiadnyani, A., 		Suter, I., & 		Widarta, I.
(2018).
 Chemical Composition Of Modified Cocoyam Flour With Spontaneous Fermentation And Autoclaving-Cooling Cycles To Improved Resistant Starch Content.
<em>Media Ilmiah Teknologi Pangan (Scientific Journal Of Food Technology), 5</em>(1), 36 - 42.
Retrieved from <a href="http://103.29.196.112/index.php/pangan/article/view/41232" target="_new">http://103.29.196.112/index.php/pangan/article/view/41232</a>