GUNAWAN, Sito Luthfi; HAMID, H. Effect of Lactic Acid Bacteria Concentration on Modification of Banana Weevil Flour by Fermentation: Pengaruh Konsentrasi Bakteri Asam Laktat terhadap Modifikasi Tepung Bonggol Pisang Secara Fermentasi. Prosiding University Research Colloquium, [S. l.], v. 18, p. 191–195, 2024. Disponível em: https://repository.urecol.org/index.php/proceeding/article/view/2912. Acesso em: 3 jul. 2024.