Ariyana, Mutia Devi, moegiratul amaro, Wiharyani Werdiningsih, Baiq Rien Handayani, Nazaruddin Nazaruddin, and Sri Widyastuti. “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 4, no. 2 (November 30, 2018): 333–342. Accessed May 7, 2024. https://profood.unram.ac.id/index.php/profood/article/view/84.