A. Pratama, E. Wulandari, and R. L. Balia, “The Effect of Saccharomyces Cerevisiae Concentration and Fermentation Time on Chemical and Functional Properties of Duck Egg Flour”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 13, no. 2, pp. 446–451, Apr. 2023.