“Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour”, J. Pure App. Chem. Res., vol. 8, no. 1, pp. 15–22, Jan. 2019, doi: 10.21776/ub.jpacr.2019.008.01.437.