HAYATI, Rita; YUSMANIZAR, .; MUSTAFRIL, .; FAUZI, Harir. Kajian Fermentasi dan Suhu Pengeringan pada Mutu Kakao (Theobroma cacao L.). Jurnal Keteknikan Pertanian, [S. l.], v. 26, n. 2, 2014. DOI: 10.19028/jtep.026.2.%p. Disponível em: https://journal.ipb.ac.id/jtep/article/view/7430. Acesso em: 18 jan. 2026.