Prastiwi, E.K. et al. 2024. The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). 13, 1 (Jan. 2024), 12–26. DOI:https://doi.org/10.23960/jtep-l.v13i1.12-26.