Author:
Hawa La Choviya,Ubaidillah Ubaidillah,Damayanti Retno,Hendrawan Yusuf
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Reference40 articles.
1. Hidayat A, Zuaraida N, Hanarida I, Damardjati DS (2000) Cyanogenic content of cassava root of 179 cultivars grown in Indonesia. J Food Compos Anal 13:71–82
2. Suryaningrat IB, Amilia W, Choiron M (2015) Current condition of agro-industrial supply chain of cassava products: A case survey of East Java, Indonesia. Agric Agric Sci Proc 3:137–142
3. Widodo Y, Wahyuningsih S, Newby J (2015) Fuelling cassava development to meet greater demand for food and biofuel in Indonesia. Enrgy Proced 65:386–394
4. Purwandari U, Hidayati D, Tamam B, Arifin S (2014) Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties. Int Food Res J 21(4):1615–1621
5. Kusumayanti H, Handayani NA, Santosa H (2015) Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environ Sci 23:164–167
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献