[1]
A. L. N. Mustarim, M. I. K. Rianse, I. Elvira, F. Dewi, Fatahu, and A. A. F. Putri, “Effectiveness of Post-Cooking Freezing and Lemongrass Fortification in Engineering Rice Starch Retrogradation to Reduce Glycemic Index and Starch Digestibility”, JFAP, vol. 6, no. 1, pp. 184–194, Apr. 2026.