JULIANA, A. I.; AMARO, moegiratul; NAZARUDDIN, N. PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus): The Effect of Lactobacillus plantarum Bacteria Starter Concentration on Some Quality of the Porang Flour (Amorphophallus oncophyllus). Pro Food, [S. l.], v. 6, n. 2, p. 673–684, 2021. DOI: 10.29303/profood.v6i2.136. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/136. Acesso em: 22 nov. 2024.