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Mulik SE, 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. JWP [Internet]. 2024 Jul. 8 [cited 2024 Jul. 17];8(2):209-16. Available from: https://jurnal.utb.ac.id/index.php/jwputb/article/view/1533