KUSUMA, R.; WIDADA, J.; HURIYATI, E.; JULIA, M. Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh. Open Access Macedonian Journal of Medical Sciences, [S. l.], v. 9, n. A, p. 1148–1155, 2021. DOI: 10.3889/oamjms.2021.7540. Disponível em: https://oamjms.eu/index.php/mjms/article/view/7540. Acesso em: 4 dec. 2024.