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Syauqi, A. and Zamroni, A. 2022. Sifat Kimia Biji Kakao (Theobroma cacao L.) dengan Penambahan Ragi Roti Instan pada Konsentrasi Ragi dan Waktu Fermentasi yang Berbeda: Chemical Properties of Cocoa Beans (Theobroma cacao L.) with the Addition of Instant Bread Yeast at Different Yeast Concentrations and Fermentation Time. Buletin Loupe. 18, 02 (Dec. 2022), 125–130. DOI:https://doi.org/10.51967/buletinloupe.v18i02.1779.