Paradhipta, D. H. V. (2025) “Effects of moisture and fermentation length on the quality and digestibility of fermented concentrate using tamanu kernel cake as the main protein source through an in vitro study”., Journal of Advanced Veterinary and Animal Research, 12(2), pp. 433–444. Available at: https://banglajol.info/index.php/JAVAR/article/view/83537 (Accessed: 14 October 2025).