TSAAQIFAH , Hanni; FAHRURROZI, Fahrurrozi; MERYANDINI, Anja. Selection Of Lactic Acid Bacteria as Starter Culture for Cocoa Fermentation (Theobroma Cacao L.). Jurnal Penelitian Pendidikan IPA, [S. l.], v. 9, n. 2, p. 825–831, 2023. DOI: 10.29303/jppipa.v9i2.3045. Disponível em: https://jppipa.unram.ac.id/index.php/jppipa/article/view/3045. Acesso em: 22 nov. 2024.