APRIYANTO, M.; PRIAMBADA, P.; SUFIYANTO, M. I. . Pengaruh Penambahan Ragi NKL dan Waktu Fermentasi terhadap Populasi Mikroorganisme selama Fermentasi Biji Kakao . Open Science and Technology, [S. l.], v. 2, n. 2, p. 180–189, 2023. DOI: 10.33292/ost.v2i2.77. Disponível em: https://www.opscitech.com/journal/article/view/77. Acesso em: 3 apr. 2026.