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, [S. l.], v. 2, n. 2, p. 98–105, 2019. DOI: 10.20956/canrea.v2i2.214. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/214. Acesso em: 10 may. 2026.