“OPTIMASI SUHU DAN LAMA FERMENTASI TEPUNG KACANG NAGARA (Vigna Unguiculata ssp. Cylindrica) MENGGUNAKAN Lactobacillus plantarum DENGAN RESPONSE SURFACE METHODOLOGY (RSM)”, JTIP, vol. 28, no. 3, Feb. 2019, Accessed: Dec. 23, 2025. [Online]. Available: https://journal.ipb.ac.id/jurnaltin/article/view/25089