1.
Anjani N, Sukaryani S. IMPROVEMENT OF THE NUTRITIONAL VALUE OF CORN FLOUR THROUGH FERMENTATION TECHNOLOGY USING MA-11 AND EM-4. AGS [Internet]. 2025 Jun. 30 [cited 2025 Jul. 1];9(2):317-24. Available from: http://journal.univetbantara.ac.id/index.php/agrisaintifika/article/view/6598