KHAZALINA, T. Saccharomyces cerevisiae in making halal products based on conventional biotechnology and genetic engineering. Journal of Halal Product and Research (JHPR), [S. l.], v. 3, n. 2, p. 88–94, 2020. DOI: 10.20473/jhpr.vol.3-issue.2.88-94. Disponível em: https://e-journal.unair.ac.id/JHPR/article/view/23101. Acesso em: 27 nov. 2024.