The Physical, Chemical, Microbiological, Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast. Biosaintifika: Journal of Biology & Biology Education, [S. l.], v. 16, n. 1, p. 116–127, 2024. DOI: 10.15294/biosaintifika.v15i1.1545. Disponível em: https://journal.unnes.ac.id/journals/biosaintifika/article/view/1545. Acesso em: 6 dec. 2025.