SUYONO, Meisy Nawang; SUNARTI, Titi Candra; MERYANDINI, Anja. Pemanfaatan Bakteri Asam Laktat (BAL) Amilolitik untuk Fermentasi Tepung Terigu dan Gandum: Using of Amylolytic LAB for Fermentation of White Wheat and Whole Wheat Flour. Jurnal Sumberdaya Hayati, [S. l.], v. 10, n. 2, p. 61–66, 2024. DOI: 10.29244/jsdh.10.2.61-66. Disponível em: https://journal.ipb.ac.id/sumberdayahayati/article/view/54614. Acesso em: 30 dec. 2025.