Syauqi A, Zamroni A. 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. buletinloupe [Internet]. 2022 Dec. 30 [cited 2024 Dec. 22];18(02):125-30. Available from: https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1779