Setiavani, G. and Suarti, B. (2023) “The Effect of Annealing Modification on Increasing Glucomannan Content of Porang (Amorphophallus Muelleri Blume) Flour”, International Journal on Advanced Science, Engineering and Information Technology, 13(4), pp. 1309–1315. doi: 10.18517/ijaseit.13.4.18409.