PURAWISASTRA, S.; YUNIATI, H. PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), [S. l.], v. 27, n. 1, 2012. DOI: 10.22435/pgm.v27i1.1408. Disponível em: https://pgm.persagi.org/index.php/pgm/article/view/396. Acesso em: 5 oct. 2025.