KARAKTERISASI BAKTERI ASAM LAKTAT (BAL) DARI FERMENTASI TAPE SINGKONG: CHARACTERIZATION OF LACTIC ACID BACTERIA (LAB) FROM FERMENTATION OF CASSAVA TAPE. Jurnal Penelitian Farmasi Indonesia, [S. l.], v. 10, n. 1, p. 1–5, 2021. DOI: 10.51887/jpfi.v10i1.1166. Disponível em: https://ejournal.stifar-riau.ac.id/index.php/jpfi/article/view/1166. Acesso em: 6 may. 2024.