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		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.
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