SuyonoMeisy Nawang, SunartiTiti Candra, and Anja Meryandini. “Pemanfaatan Bakteri Asam Laktat (BAL) Amilolitik Untuk Fermentasi Tepung Terigu Dan Gandum: Using of Amylolytic LAB for Fermentation of White Wheat and Whole Wheat Flour”. Jurnal Sumberdaya Hayati 10, no. 2 (June 24, 2024): 61-66. Accessed July 9, 2024. https://jurnalpenyuluhan.ipb.ac.id/index.php/sumberdayahayati/article/view/54614.