OESSOE, Y. Y. E.; LAMAEGA, J. C. E.; LAGOMBI, C. L.; UMBOH, R. J. J. Optimization of Cocoa (Theobroma cacao L) Bean Fermentation Time on Chocolate Bar Quality. Pro Food, [S. l.], v. 11, n. 1, p. 172–178, 2025. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/516. Acesso em: 17 jul. 2025.