ANGGAYASTI, W. L. .; HERMININGRUM, S. .; KURNIAWAN, A. Revisiting how the Javanese traditional food safety practice significantly reduces cyanide concentration of marketed cassava roots. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 5, n. 1, p. 90–99, 2022. DOI: 10.20956/canrea.v5i1.578. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/578. Acesso em: 24 nov. 2024.