KUNDERA, I. N. Fermentasi Biji Cacao dengan Penambahan Saccharomyces dan Ragi Roti . Journal of Biology Science and Education, [S. l.], v. 6, n. 2, p. 391–400, 2018. DOI: 10.22487/jbse.v6i2.3013. Disponível em: https://jurnal.fkip.untad.ac.id/index.php/ejipbiol/article/view/3013. Acesso em: 20 may. 2024.