ENDYRA, . . F.; FARIDAH, D. N. .; WULANDARI, N. .; RAZAN, H. F.; ADAWIYAH, D. R. . Development of low glycemic index instant porridge from taro, sweet corn, and red bean . Journal of Food Technology Research, [S. l.], v. 13, n. 1, p. 115–127, 2026. DOI: 10.18488/jftr.v13i1.4801. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/4801. Acesso em: 22 feb. 2026.