KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA. VIABEL: Jurnal Ilmiah Ilmu-Ilmu Pertanian, [S. l.], v. 15, n. 1, p. 32–44, 2021. DOI: 10.35457/viabel.v15i1.1409. Disponível em: https://ejournal.unisbablitar.ac.id/index.php/viabel/article/view/1409. Acesso em: 2 feb. 2026.