RAMADHAN, T.; ISNAWATI, I. The Effect of Fermentation of Acetobacter xylinum and Saccharomyces cerevisiae in Nutritional and Organoleptic Quality of Beetroot Flour (Beta vulgaris L.). LenteraBio : Berkala Ilmiah Biologi , [S. l.], v. 11, n. 2, p. 351–358, 2022. DOI: 10.26740/lenterabio.v11n2.p351-358. Disponível em: https://journal.unesa.ac.id/index.php/lenterabio/article/view/16279. Acesso em: 17 may. 2024.