Sri Wahyuni R, Abdul A, Junaedi M. The Effect of Fermentation and Soaking Time on Water Content of Cocoa (Theobroma cacao L.). salaga [Internet]. 2024 Dec. 24 [cited 2025 Mar. 29];2(2):50-7. Available from: https://agritech.unhas.ac.id/ojs/index.php/salaga/article/view/1780