AKHIRIANI, Shanti et al.
 THE EFFECT OF THE ADDITION OF YEAST ISOLATES ON THE COLOUR DIFFERENTIATION IN COCOA BEANS DURING THE FERMENTATION.
<strong>UNEJ e-Proceeding</strong>, [S.l.], p. 196-205, mar. 2018.
Available at: &lt;<a href="https://jurnal.unej.ac.id/index.php/prosiding/article/view/7070" target="_new">https://jurnal.unej.ac.id/index.php/prosiding/article/view/7070</a>&gt;. Date accessed: 23 nov. 2024.