SASMITALOKA, Kirana Sanggrami; PUTRI, Maritsya Dita Kurnia. Added Value Improvement by Cassava Dregs and Rice Bran as Substrates for Citric Acid Production. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 3, n. 2, p. 146–164, 2023. DOI: 10.33830/fsj.v3i2.5106.2023. Disponível em: http://jurnal.ut.ac.id/index.php/foodscientia/article/view/5106. Acesso em: 10 may. 2024.