AFIFAH, DIni Nur et al.
Production of High Protein MOCAF (Modified Cassava Flour) Using Papain and Lactic Acid Bacteria.
Molekul, [S.l.], v. 19, n. 1, p. 152-161, mar. 2024.
ISSN 2503-0310.
Available at: <https://jos.unsoed.ac.id/index.php/jm/article/view/9712>. Date accessed: 21 apr. 2025.
doi: https://doi.org/10.20884/1.jm.2024.19.1.9712.