HERONEY, H. V.; SWEE LING, J. H.; SULISTYO, J. 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://journal.uc.ac.id/index.php/JTCE/article/view/5567. Acesso em: 19 jun. 2025.