HARGIYANTI, H.; HARIS MULYADI, A. Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour). Research in Chemical Engineering, [S. l.], v. 1, n. 2, p. 36–45, 2022. DOI: 10.30595/rice.v1i2.29. Disponível em: http://ejournal.ump.ac.id/index.php/rice/article/view/29. Acesso em: 9 jul. 2026.