1.
Apriliani AL, Mulyadi AH. Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae). RiCE [Internet]. 2022 Dec. 29 [cited 2026 Jan. 21];1(2):59-63. Available from: https://ejournal.ump.ac.id/rice/article/view/26