Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour

S. Gunawan*, T. Widjaja, S. Zullaikah, L. Ernawati, N. Istianah, H. W. Aparamarta, D. Prasetyoko

*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

39 Citations (Scopus)

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