HERONEY, Hevenney Vianie; SWEE LING, Joanna Ho; SULISTYO, Joko. Fortification of modified Cassava Starch with Bacterial Polyglutamic Acid derived from Bacillus natto. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 5, n. 1, p. 171–188, 2025. DOI: 10.37715/jtce.v5i1.5567. Disponível em: https://ojs.somebut.my.id/index.php/JTCE/article/view/5567. Acesso em: 19 feb. 2026.