1.
Partama IBG, Yadnya TGB, Trisnadewi AAAS, Sukada IK. Increasing nutrition value of fermented rice hull through biofermentation of lactobacillus complex bacteria supplemented. Int. J. of Life Sci. [Internet]. 2018 Aug. 31 [cited 2025 Nov. 12];2(2):73-82. Available from: http://www.sciencescholar.us/journal/index.php/ijls/article/view/179