SULISTYO, Joko; YU, Shin Ying; HERONEY, Hevenney Vianie. Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 3, n. 2, 2023. DOI: 10.37715/jtce.v3i2.4204. Disponível em: https://ojs.somebut.my.id/index.php/JTCE/article/view/4204. Acesso em: 19 feb. 2026.