FREDIANSYAH, ANDRI; KURNIADI, MUHAMAD. Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation. Nusantara Bioscience, Surakarta, ID, v. 8, n. 2, p. 207–214, 2016. DOI: 10.13057/nusbiosci/n080212. Disponível em: https://smujo.id/nb/article/view/3654. Acesso em: 10 jun. 2026.