OPTIMASI SUHU DAN LAMA FERMENTASI TEPUNG KACANG NAGARA (Vigna Unguiculata ssp. Cylindrica) MENGGUNAKAN Lactobacillus plantarum DENGAN RESPONSE SURFACE METHODOLOGY (RSM). JTIP [Internet]. 2019 Feb. 6 [cited 2025 Dec. 23];28(3). Available from: https://journal.ipb.ac.id/jurnaltin/article/view/25089