SETIAVANI, Gusti; SUARTI, Budi. The Effect of Annealing Modification on Increasing Glucomannan Content of Porang (Amorphophallus Muelleri Blume) Flour. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 13, n. 4, p. 1309–1315, 2023. DOI: 10.18517/ijaseit.13.4.18409. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/18409. Acesso em: 3 jul. 2024.