PRATAMA, Andry; WULANDARI, Eka; BALIA, Roostita L. The Effect of Saccharomyces Cerevisiae Concentration and Fermentation Time on Chemical and Functional Properties of Duck Egg Flour. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 13, n. 2, p. 446–451, 2023. DOI: 10.18517/ijaseit.13.2.18423. Disponível em: http://ijaseit.insightsociety.org/index.php/ijaseit/article/view/18423. Acesso em: 2 jun. 2024.