ANJA MERYANDINI; ASRIANTI BASRI; TITI CANDRA SUNARTI. PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii. Jurnal Bioteknologi dan Biosains Indonesia, Indonesia, v. 6, n. 1, p. 11–19, 2019. DOI: 10.29122/jbbi.v6i1.3048. Disponível em: https://ejournal.brin.go.id/JBBI/article/view/1760. Acesso em: 9 nov. 2024.