YULIANTI, Ni Luh; ARDA, Gede. Studi Kombinasi Lama Fermentasi, Jenis Wadah dan Suhu Pengeringan Terhadap Karakteristik Kakao Kering. Jurnal Ilmiah Teknologi Pertanian Agrotechno, [S. l.], v. 3, n. 1, p. 304–308, 2018. DOI: 10.24843/JITPA.2018.v03.i01.p07. Disponível em: https://ejournal1.unud.ac.id/index.php/agrotechno/article/view/3777. Acesso em: 22 jan. 2026.