KUMORO, A. C.; HIDAYAT, J. P. Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 12, n. 1, p. 607–614, 2018. DOI: 10.5219/965. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/965. Acesso em: 22 jul. 2024.