HATININGSIH, Sayi et al.
 Pengaruh Penambahan Lactobacillus fermentum CK165 dan Lama Fermentasi terhadap Karakteristik Fisik Kopi Arabika (Coffea arabica) Asal Kintamani, Bangli.
<strong>Jurnal Ilmu dan Teknologi Pangan (ITEPA)</strong>, [S.l.], v. 11, n. 3, p. 506-522, sep. 2022.
ISSN 2527-8010.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/itepa/article/view/97049" target="_new">https://ojs.unud.ac.id/index.php/itepa/article/view/97049</a>&gt;. Date accessed: 20 may 2024.
doi: <a href="https://doi.org/10.24843/itepa.2022.v11.i03.p11">https://doi.org/10.24843/itepa.2022.v11.i03.p11</a>.