SB, D. H. .; INAYAH, I.; PUSPANINGTYAS, D. E. .; SARI, P. M. .; KUSUMA, N. H. . Effect of Cassava Fermentation on Reducing Sugar and Sucrose Levels: A Preliminary Study of Healthy Snack Development. Journal of Healthcare and Biomedical Science , [S. l.], v. 1, n. 2, p. 20–34, 2023. DOI: 10.31098/jhbs.v1i2.1720. Disponível em: https://journals.researchsynergypress.com/index.php/jhbs/article/view/1720. Acesso em: 22 nov. 2024.