Isrori, I.N. , Nazaruddin, N. and amaro, moegiratul 2022. PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus casei TERHADAP MUTU TEPUNG KACANG MERAH TERMODIFIKASI: The Concentration Effect of Lactobacillus casei Starter to The Quality of Modified Red Bean Flour. Pro Food. 8, 1 (Jul. 2022), 34–43. DOI:https://doi.org/10.29303/profood.v8i1.242.