MALKI, S.; WIJESINGHE, A.; RATNAYAKE, K.; THILAKARATHNA, G. Comparison of changes in different characteristics of Arrowroot (Maranta arundinacea) flour stored under ambient (27 °C) and refrigerated (4 °C) conditions . IPS Journal of Nutrition and Food Science, [S. l.], v. 2, n. 1, p. 23–26, 2023. DOI: 10.54117/ijnfs.v2i1.25. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/25. Acesso em: 5 jan. 2025.