MUJUR, I.; OEMATAN, G.; MULLIK, M. The Use Of Rumen Fluid Inoculum Increases The Protein And Fat Content Of Fermented Rice Bran: Penggunaan Inokulum Cairan Rumen Meningkatkan Kandungan Protein dan Lemak Dedak Padi Hasil Fermentasi. Jurnal Ilmiah AgriSains, [S. l.], v. 27, n. 1, p. 11–18, 2026. DOI: 10.22487/jiagrisains.v27i1.2026.11-18. Disponível em: https://ejurnal.fapetkan.untad.ac.id/index.php/agrisains/article/view/834. Acesso em: 1 may. 2026.