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Fermentation of amylolytic yeast and lactic acid bacteria to improve the quality of modified cassava
Fermentation of amylolytic yeast and lactic acid bacteria to improve the quality of modified cassava
2021
E. Damayanti
Meylida Ichsyani
Lusty Istiqomah
A S Anggraeni
Muhamad Kurniadi
Keywords:
Bacteria
Yeast
Fermentation
Lactic acid
Chemistry
Food science
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