Gunawan SL, 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. proceeding [Internet]. 2024 Feb. 26 [cited 2024 Jul. 3];18:191-5. Available from: https://repository.urecol.org/index.php/proceeding/article/view/2912