AKHIRIANI, Shanti et al.
THE EFFECT OF THE ADDITION OF YEAST ISOLATES ON THE COLOUR DIFFERENTIATION IN COCOA BEANS DURING THE FERMENTATION.
UNEJ e-Proceeding, [S.l.], p. 196-205, mar. 2018.
Available at: <https://jurnal.unej.ac.id/index.php/prosiding/article/view/7070>. Date accessed: 28 dec. 2024.