Isrori IN, 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. profood [Internet]. 8 Juli 2022 [dikutip 19 Mei 2024];8(1):34-43. Tersedia pada: https://profood.unram.ac.id/index.php/profood/article/view/242