ISRORI, I. N. .; NAZARUDDIN, N. .; AMARO, moegiratul. 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, [S. l.], v. 8, n. 1, p. 34–43, 2022. DOI: 10.29303/profood.v8i1.242. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/242. Acesso em: 24 nov. 2024.