Fermentation technique and ph control strategy for improvement of kojic acid production by Aspergillus flavus using sago starch as carbon source - Mohamad, Rosfarizan; Ariff, Arbakariya; Mohd Yusof, Hirzun; Hassan, Mohd Ali; Abdul Karim, Mohamed Ismail (The Research Unit, Universiti Putra Malaysia, 1999)