[1]
Tsaaqifah , H. et al. 2023. Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.). Jurnal Penelitian Pendidikan IPA. 9, 2 (Feb. 2023), 825–831. DOI:https://doi.org/10.29303/jppipa.v9i2.3045.