[1]
“PENINGKATAN KUALITAS BONGGOL SINGKONG MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN Aspergillus niger TERHADAP KANDUNGAN NUTRIEN: Improving the Quality of Cassava Cobs Through Fermentation Technology Using Aspergillus Niger on Nutrient Content”, JWP, vol. 8, no. 1, pp. 55–64, Mar. 2024, doi: 10.37090/jwputb.v8i1.1254.