[1]
Wizna et al. 2009. Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens . Pakistan Journal of Nutrition. 8, 10 (Sep. 2009), 1636–1640. DOI:https://doi.org/10.3923/pjn.2009.1636.1640.