Fig. 7
From: The genealogy of traditional Javanese cassava-based foods
The fifth generation shows foods and products made from the dried slices of gaplek (a). This main ingredient is shown in Fig. 1b (1). The dried slices of gaplek can be made into gathot (b). It can also result in processed tepung gaplek (c). This type of flour is also depicted in Fig. 1c (1). Tepung gaplek is the main ingredient for tiwul (c. (1)) and gempho (c (2))