SYAUQI, Anis; ZAMRONI, Ahmad. 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, [S. l.], v. 18, n. 02, p. 125–130, 2022. DOI: 10.51967/buletinloupe.v18i02.1779. Disponível em: https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1779. Acesso em: 22 dec. 2024.