APRILIANI, A. L. .; MULYADI, A. H. Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae). Research in Chemical Engineering, [S. l.], v. 1, n. 2, p. 59–63, 2022. DOI: 10.30595/rice.v1i2.26. Disponível em: https://ejournal.ump.ac.id/rice/article/view/26. Acesso em: 21 jan. 2026.