ELVIRA, I.; BAIHAQI; L, M.; DAHLAN, A.; SUCI, N.; PERTIWI, A. A. Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi. Journal of Food and Agricultural Product, [S. l.], v. 6, n. 1, p. 176–183, 2026. DOI: 10.32585/jfap.v6i1.8043. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/8043. Acesso em: 16 oct. 2026.