Ariyana MD, amaro moegiratul, Werdiningsih W, Handayani BR, 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. profood [Internet]. 2018Nov.30 [cited 2024May7];4(2):333-42. Available from: https://profood.unram.ac.id/index.php/profood/article/view/84