Sabrina, A.M. et al. 2025. Resistant Starch Type 5 in Buras as Indonesian Traditional Food: Influence of Amylose Content and Multiple Cooling-Reheating Cycles. Indonesian Food Science and Technology Journal. 9, 1 (Dec. 2025), 89–97. DOI:https://doi.org/10.22437/ifstj.v9i1.44626.