Oessoe, Yoakhim Y. E., Jolanda Ch. E. Lamaega, Christin L. Lagombi, and Riel J. J. Umboh. “Optimization of Cocoa (Theobroma Cacao L) Bean Fermentation Time on Chocolate Bar Quality”. Pro Food 11, no. 1 (May 31, 2025): 172–178. Accessed July 17, 2025. https://profood.unram.ac.id/index.php/profood/article/view/516.