POLYORACH, S.; WANAPAT, M.; POUNGCHOMPU, O.; KANG, S.; CHERDTHONG, A.; GUNUN , P.; GUNUN, N. The used of microorganism to improved nutritional value of cassava products on chemical composition and digestibility using in vitro gas production technique. วารสารแก่นเกษตร, [S. l.], v. 45, n. 3, p. 535–542, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/agkasetkaj/article/view/252404. Acesso em: 16 ก.ย. 2026.