PARAMUJI, M.; WANBAHRONI JIWAR BARU; WAHYU SYAHPUTRA. Study of the Use of Yeast Types and Soaking Time on the Quality of Cocoa Beans (Theobroma cacao L.). Jurnal Online Pertanian Tropik, [S. l.], v. 9, n. 3, p. 196–200, 2023. DOI: 10.32734/jopt.v9i3.10215. Disponível em: https://talenta.usu.ac.id/jpt/article/view/10215. Acesso em: 3 aug. 2025.