KARAKTERISASI BAKTERI ASAM LAKTAT (BAL) DARI FERMENTASI TAPE SINGKONG: CHARACTERIZATION OF LACTIC ACID BACTERIA (LAB) FROM FERMENTATION OF CASSAVA TAPE. JPFI [Internet]. 2021 Jun. 25 [cited 2024 Oct. 5];10(1):1-5. Available from: http://ejournal2.stifar-riau.ac.id/index.php/jpfi/article/view/1166