Juliana AI, 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). profood [Internet]. 2021Jan.7 [cited 2024Nov.22];6(2):673-84. Available from: https://profood.unram.ac.id/index.php/profood/article/view/136