The Effect of Fermentation and Soaking Time on Water Content of Cocoa (Theobroma cacao L.). Salaga Journal, [S. l.], v. 2, n. 2, p. 50–57, 2024. DOI: 10.70124/salaga.v2i2.1780. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/salaga/article/view/1780. Acesso em: 4 may. 2026.