Ramadhan, T., and I. Isnawati. “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, vol. 11, no. 2, May 2022, pp. 351-8, doi:10.26740/lenterabio.v11n2.p351-358.