Sukendar, N. K., Tawali, A. B., Salengke, S., Syarifuddin, A., Mochtar, A. H., & Fakhruddin, A. (2019). PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR: (Changes in Physical-Chemical Properties During The Fresh Cocoa Fermentation Process). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2(2), 98–105. https://doi.org/10.20956/canrea.v2i2.214