SAHIRMAN, S. Organoleptic and Proximate Analysis of Natto (Yellow Soy Fermented Food by The Bacterium Bacillus subtilis natto). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 7, n. 1, p. 063–070, 2021. DOI: 10.30997/jah.v7i1.3481. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/063%20-%20070. Acesso em: 25 jul. 2024.