ARIYANA, M. D.; AMARO, moegiratul; WERDININGSIH, W.; HANDAYANI, B. R.; NAZARUDDIN, N.; WIDYASTUTI, S. PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI: Addition of lactic acid bacteria to improve bread quality, safety, and shelf life. Pro Food, [S. l.], v. 4, n. 2, p. 333–342, 2018. DOI: 10.29303/profood.v4i2.84. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/84. Acesso em: 7 may. 2024.