SUDARSA, I Ketut Adwitya Ari; 						YULIANTI, Ni Luh; 						ARTHAWAN, I Gusti Ketut Arya.
 Studi Variasi Suhu Pengeringan dan Kapasitas Wadah Fermentasi terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Kering.
<strong>Jurnal BETA (Biosistem dan Teknik Pertanian)</strong>, [S.l.], v. 11, n. 2, p. 336-343, nov. 2022.
ISSN 2502-3012.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/beta/article/view/90400" target="_new">https://ojs.unud.ac.id/index.php/beta/article/view/90400</a>&gt;. Date accessed: 09 may 2024.
doi: <a href="https://doi.org/10.24843/JBETA.2023.v11.i02.p11">https://doi.org/10.24843/JBETA.2023.v11.i02.p11</a>.