Apriliani, A.L. and Mulyadi, A.H. 2022. Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae). Research in Chemical Engineering. 1, 2 (Dec. 2022), 59–63. DOI:https://doi.org/10.30595/rice.v1i2.26.