1.
Kumoro AC, Hidayat JP. Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum. Potr. S. J. F. Sci. [Internet]. 2018 Aug. 6 [cited 2024 May 27];12(1):607-14. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/965