The Physical, Chemical, Microbiological, Antibacterial and Prebiotic Characteristics of Fermented Porang Flour with Addition of Bacteria and Yeast. J Bio Bio Edu [Internet]. 2024 Apr. 20 [cited 2025 Dec. 5];16(1):116-27. Available from: https://journal.unnes.ac.id/journals/biosaintifika/article/view/1545