Sfer through frying. 3. Components and Procedures 3.1. Components Native cassava starch/tapioca and unshelled peanuts (the medium size of typical diameter of 7 mm) have been procured from the regional marketplace within the city of Yogyakarta, Indonesia. All the reagents have been of analytical grade. 3.2. Preparation of Ozone-Oxidized Tapioca Ozone-oxidized tapioca was ready as tailored by Satmalawati [28] with a slight modification. Tapioca was firstly mixed with deionized water at 1:8 ratio (w/v) and the mixture were adjusted to pH five, 7, and 9 with 0.01 N NaOH or 0.05 citric acid. The suspension was bubbled with ozone (0.18.41 g ozone/h) for ten, 20, and 30 min. The suspension was 2-Bromo-6-nitrophenol Epigenetic Reader Domain washed until neutral pH was obtained. The oxidized tapioca was then dried at 50 C for 24 h making use of an oven dryer till the moisture content of 11 was
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