Gunawan, Sito Luthfi, and H Hamid. “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 18 (February 26, 2024): 191–195. Accessed July 3, 2024. https://repository.urecol.org/index.php/proceeding/article/view/2912.