(1)
FREDIANSYAH, A.; KURNIADI, M. Comparative Influence of Salinity and Temperature on Cassava Flour Product by Lactobacillus Plantarum and Lactobacillus Acidophilus During Single Culture Fermentation. Nusantara Biosci 2016, 8 (2), 207-214. https://doi.org/10.13057/nusbiosci/n080212.