MULIK, S. E.; ALBERTH NUGRAHADI NDUN; DAVID AGUSTINUS NGURU; YORI RAIMONA MENOH. PERUBAHAN NILAI NUTRISI TEPUNG TONGKOL JAGUNG YANG DIFERMENTASI PADA LAMA WAKTU YANG BERBEDA MENGGUNAKAN PROBIOTIK KOMERSIAL: The Nutritional Changes of Fermented Corn Cob Flour at Different Lengths of Time Using Commercial Probiotics. Wahana Peternakan, [S. l.], v. 8, n. 2, p. 209–216, 2024. DOI: 10.37090/jwputb.v8i2.1533. Disponível em: https://jurnal.utb.ac.id/index.php/jwputb/article/view/1533. Acesso em: 17 jul. 2024.