ANJANI, N.; SUKARYANI, S. IMPROVEMENT OF THE NUTRITIONAL VALUE OF CORN FLOUR THROUGH FERMENTATION TECHNOLOGY USING MA-11 AND EM-4. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, [S. l.], v. 9, n. 2, p. 317–324, 2025. DOI: 10.32585/ags.v9i2.6598. Disponível em: http://journal.univetbantara.ac.id/index.php/agrisaintifika/article/view/6598. Acesso em: 1 jul. 2025.