M. T. Kresnowati, L. Turyanto, A. Zaenuddin, and K. Trihatmoko, “Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour”, ASEAN J. Chem. Eng., vol. 19, no. 1, pp. 12-24, Jun. 2019.